Lemon Rosemary Pork

Lemon, olive oil, herbs and garlic - an unbeatable marinade for most things and especially for pork in the summer. Add oregano and for me it evokes hot Greek nights and the smell of pork chops on a grill. As it was Sunday, and the pork we had was a fillet to roast, I used rosemary instead - not so Greek but delicious and summery on a surprisingly warm evening here..

Lemon Rosemary Pork - for 4 or more

A whole pork fillet - the best you can afford to buy.
Lemons, rosemary, garlic and olive oil.

1. Mix the juice of at least 1 & 1/2 half lemon with a good slosh of mild olive oil, 2 crushed cloves of garlic and a twig of rosemary, the spikes removed abd chopped. Put the lemon halves in too.
2. Marinade the pork for 2 hours or more in a glass or other non metallic dish.
3. Take out of the fridge half an hour before putting the oven on to 6/7, 200.
4. Brown the fillet quickly in a hot pan on both sides, then put into a roasting dish with all the marinade and give it  30 mins before testing it is cooked. Rest it while you cook the veg or make a salad. Decorate with more lemon halves to squeeze over and sprigs of rosemary for effect.  Slice in long diagonals. You can heat the juices in the tin and pour over if you like.