Caramelized roasted pork with lemon

06830 CARAMELIZED ROASTED PORK with LEMON for 6 PEOPLE INGREDIENTS 1 kg of boneless pork loin, 2 tablespoons chopped Rosemary, a glass of dry white wine, 50 g sugar, 1/2 cup of lemon juice, a lemon, a tablespoon of Brandy, salt and pepper.

Preheat oven to 230° Practiced on the meat, in the sense of the fibres, some engravings and inserted a pinch of chopped Rosemary with only one of two tablespoons.

Put the meat in a tall container, pour in the wine and sprinkle with the rest of the Rosemary.

Keep in a cool place for about 2 hours, turning the meat occasionally.

Then drain the meat, bind them with kitchen twine, put it in a pan and place in hot oven for a quarter of an hour and then lowered to 180° After half an hour, wet the roast with the pickling liquid.

Continue cooking for about an hour.

Meanwhile, melt the sugar in lemon juice along with Brandy.

Take the meat from the oven, with a spoon, remove the cooking fat and pour the lemon mixture.

Place back in the oven at 180° and continue to sprinkle the roast with gravy.

The caramel will thicken and become glossy and dark roast.

When cooked, wait a few minutes: remove any twine, cut the meat into slices, arrange on a serving dish and nappate cooking sauce.

Serve.