PORK WITH PINK PEPPERCORNS AND LEMON

"You don't want lonza [loin] for spezzatino", said my trusty butcher when I explained that this was the cut specified in the recipe.  "It's too lean",  he continued, so I told him I would take the cut that he advised.   And I'm jolly glad I did because the dish, of pork marinated in lemon juice with pink peppercorns and the unpeeled slices of another lemon, then cooked slowly in abundant olive oil with a red onion, a bunch of fresh herbs and no extra liquid save two ladlefuls of brodo, turned out to be meltingly tender and absolutely delicious. 

Those of you who are in Italy will find the recipe in the July edition of Vero Cucina.  You must use Sicilian lemons, of course!