FAVOURITE RECIPE FROM 2011

This recipe, which I found late in 2011 in an Italian magazine - sorry, I forget which - definitely gets my vote for culinary discovery of the past year!  Having made it several times now, I have altered it a little and so give it here:

Ask your butcher for 1 kg pork loin in one piece [Italian cut] and also ask him to wrap it in butcher's netting.  If, like my butcher, he offers to season it for you with fresh sage, garlic, seasalt and black pepper, let him, for the finished result will be all the more delicious! When you get the meat home, make incisions all over the top - I used a skewer to do this - and jam some rosemary needles into the holes.  Put the meat in a Pyrex dish in which it will just fit and pour 2 large glasses of white wine over it. Sprinkle a little more rosemary over the top and  leave to marinate for at least 2 hours.  Cook in an oven heated to 180 C for 25 mins, then turn the meat over and cook for 20 mins more. While this is happening, stir 4 teasp brown sugar with the juice of 4 large lemons over a low heat. When the mixture gets syrupy, add 2 tablesp Calvados and stir to amalgamate. Pour the sauce over the meat and cook it for another 10 mins. 

Slice the meat as thinly as you can to serve and pour the sauce over.