{"id":252,"date":"2011-10-22T09:59:43","date_gmt":"2011-10-22T09:59:43","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/10\/22\/roast-loin-of-pork-with-lemon-and-rosemary\/"},"modified":"2011-10-22T09:59:43","modified_gmt":"2011-10-22T09:59:43","slug":"roast-loin-of-pork-with-lemon-and-rosemary","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/main-course-recipes\/roast-loin-of-pork-with-lemon-and-rosemary\/","title":{"rendered":"Roast loin of pork with lemon and rosemary"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 kg pork loin, de-boned<\/li>\n<li> 2 tbsp rosemary, chopped<\/li>\n<li> 175ml white wine<\/li>\n<li> salt and pepper<\/li>\n<li> 1 tbsp Calvados (or brandy) <\/li>\n<li> 5 tbsp lemon juice<\/li>\n<li> 50g caster sugar<\/li>\n<li> 1 lemon, sliced to garnish<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>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.<\/p>\n<p> 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.<\/p>\n<p> 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.<\/p>\n<p> Slice the pork and arrange on a large plate with the lemon slices. Pour over the syrupy juices.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 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 Method: Make slits along the grain of the pork and push in half the rosemary. Place in a deep dish or bowl, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[23,24,28],"tags":[],"class_list":["post-252","post","type-post","status-publish","format-standard","hentry","category-main-course-recipes","category-mediterranean-recipes","category-pork-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=252"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/252\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}