"2 kg pork loin"
"4 tablespoons of thyme"
"salt and black pepper to taste"
"1 1/2 cups white wine"
"1 1/2 cups water"
"1/2 cup cognac"
"3 tablespoons lemon juice"
"2 kg pork loin"
"4 tablespoons of thyme"
"salt and black pepper to taste"
"1 1/2 cups white wine"
"1 1/2 cups water"
"1/2 cup cognac"
"3 tablespoons lemon juice"
Make several incisions in the meat and fill with 3 tablespoons of thyme, a pinch of salt, and a few grinds of black pepper
Place in a refractory dish, pour the wine over the top, and sprinkle with the remaining thyme
Let it rest for 1 1/2 hours, turning the meat occasionally
Remove the meat from the marinade
Pat dry
Place in a baking dish and put in a hot oven (210°F) for 15 minutes
Reduce temperature to moderate (170°F)
After 30 minutes, baste with the fat from the meat, along with the wine and water
Mix in the cognac, lemon juice, and a little sugar
Stir well to dissolve the sugar
When the meat has been cooking for 1 hour, remove it from the oven and drain off any excess fat
Cover with the lemon mixture
Put back in the oven and roast for another 30 minutes, basting the pork with the glaze every 10 minutes
Remove from the oven and let rest a few minutes before slicing
This pork loin can also be served cold, with mustard and pickled gherkin
Serves 8.
