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- Roast Pork with Lemon
- (Arrosto con Limone Caramellato)
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- Ingredients:
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2 and 1/4-lb (1-kg) loin of pork, boned
2 tablespoons fresh rosemary needles, chopped
6 fl oz (175 ml) dry white wine
2 oz (50 grams) sugar
5 tablespoons lemon juice, strained
1 tablespoon brandy
1 lemon, sliced
Salt and pepper
Directions:
Make a few incisions in the meat, along the grain, using a small knife.
Insert a pinch of rosemary needles in each incision until half have been used.
Place the pork in a deep bowl, pour in the wine and sprinkle with the remaining rosemary.
Leave to marinate in a cool place, turning occasionally, for 2 hours.
Preheat the oven to 230°C (450°F) Gas Mark 8.
Drain the pork, reserving the marinade, and tie neatly with kitchen string.
Put the meat in a roasting tin and roast for 15 minutes, then lower the temperature to 180°C (350°F) Gas Mark 4 and roast for a further 30 minutes.
Pour the reserved marinade over the pork, season with salt and pepper, return to the oven and roast for about 1 hour more.
Meanwhile, dissolve the sugar in the lemon juice and brandy in a bowl.
Remove the roasting tin from the oven and skim off the fat with a table spoon.
Pour the lemon mixture over the pork, return to the oven and roast, basting every 10 minutes, until the sauce thickened and the meat is dark and shiny.
Remove the pork and leave to stand for a few minutes, then untie and carve it into slices.
Place on a warm serving dish, surround with the lemon slice and spoon the cooking juices over the meat, Serves 6.
That's it!
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