- 1 kg pork loin, de-boned
- 2 tbsp rosemary, chopped
- 175ml white wine
- salt and pepper
- 1 tbsp Calvados (or brandy)
- 5 tbsp lemon juice
- 50g caster sugar
- 1 lemon, sliced to garnish
Make slits along the grain of the pork and push in half the rosemary. Place in a deep dish or bowl, sprinkle over the rest of the rosemary and pour over the wine. Cover with cling film and marinate in the fridge for 2 hours, turning a couple of times.
Heat the oven to 230C. Place the pork on a roasting tray, reserving the marinade. Roast on high heat for 15 minutes then reduce heat to 180C and cook for a further 30 minutes. Remove from the oven and pour over the reserved marinade and season. Return to the oven and roast for another 30 minutes.
Meanwhile, mix together the Calvados, sugar and lemon juice in a bowl until sugar has dissolved. Pour this mixture over the pork, baste and return to the oven for a further 10 minutes. Remove from the oven and transfer the pork onto a chopping board to rest. Skim any fat from the juices in the roasting tray then pour juices into a small pan. Boil over a high heat until the juices have reduced to a syrupy glaze.
Slice the pork and arrange on a large plate with the lemon slices. Pour over the syrupy juices.