total of minced herbs (proportions to your taste, or to what you have):
dried or fresh lavender flowers or buds, tarragon, lemon basil,
oregano, rosemary, lemon thyme, Italian flat-leaf parsley
1 clove garlic
Salt and pepper to taste
1 peach, peeled and roughly chopped
1-2 Tbsp olive oil
1 pork tenderloin (1-1/2 to 2 lbs)
Mince herbs and garlic, add a bit of salt and pepper, and set aside. In a small mixing bowl, mash the peach, and add enough olive oil to make a paste. Add herbs. Put all in plastic bag with the pork, and marinate in the refrigerator for 2-3 hours. Grill on indirect medium heat for 30-40 minutes.
For the peaches:
1 cup sugar
1 cup water
2 Tbsp fresh lavender buds and/or flowers
1 small strip lemon peel
4 peaches, cut in half, pits removed
In a small saucepan over medium heat, boil water and sugar until the sugar dissolves. Remove from heat and stir in lavender and lemon peel. Let the syrup steep for 20 minutes, then strain into glass container. Refrigerate if not using right away, and warm before using.
Place peaches cut side down on the grill, for 1-2 minutes over direct medium heat. To serve, pour lavender syrup over peaches.