Pork Roast with Lemon Glaze
|Pork loin roast||4 Pound (Boned, But Not Rolled)|
|Rosemary||1⁄4 Cup (4 tbs)|
|White wine||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Strained fresh lemon juice||1⁄2 Cup (8 tbs)|
Slash the meat with the grain at various intervals and stuff these cuts liberally with about 3 tablespoons [45 ml.] of the rosemary.
Place the meat in a dish.
Pour the wine over the meat and sprinkle the remaining rosemary over the top.
Marinate the meat at room temperature for one and a half hours, turning it a couple of times.
Remove the meat from the marinade, pat it dry and roll it into a cylindrical shape.
Tie it with string and put it into a roasting pan.
Place the meat in a preheated 450° F. [230° C] oven for 15 minutes, then reduce the heat to 350° F. [180° C.].
After 30 minutes, baste the roast with the fat in the pan.
Mix the sugar, lemon juice and Cognac, and stir until the sugar is dissolved.
When the meat has roasted for one hour, remove the pan from the oven and pour off the fat.
Spoon the lemon-and-Cognac mixture over the roast and return it to the oven.
Cook for 30 minutes, basting the roast with the glaze every five to 10 minutes.
The glaze should become thick and the roast a glossy brown.
Remove the roast from the oven and let it sit for a few minutes before slicing it.