Roast pork with caramelized lemon

With a small knife charged over the meat, in the sense of the fibres, some engravings and put in each a pinch of chopped Rosemary with only a spoonful of the two.

Place the loin in a container tall edges, pour in the wine and sprinkle with the rest of the Rosemary.

Leave to marinate in a cool place for 2 hours, turning occasionally.

Drain meat, bind them with the white kitchen twine, put it in a pan and place in preheated oven at 230 degrees to a quarter of an hour.

Then lowered to 180 degrees.

After half an hour when wet Roast with marinade liquid, salt and pepper.

Continue cooking for about an hour.

Meanwhile, melt the sugar in lemon juice and brandy.

Take the meat from the oven.

With a spoon, remove the cooking fat and pour over roast the lemon mixture.

Put back in oven at 180 degrees and continue to soak the meat every 10 minutes with his sauce.

The caramel will thicken and become glossy and dark roast.

Remove from the oven.

Wait a few minutes, remove the twine, cut the meat into slices, put them on a serving platter, surrounded with slices of lemon and nappate all with the cooking sauce.

Accompanying wines: Valcalepio Rosso DOC, Merlot DOC Colli Bolognesi, Romagnano Red VdT Del Lazio.