Pork with Lemon, Garlic and Basil
rec.food.cooking/Mandy Alford/1996

This is easy and very fresh-tasting; marinade the meat anything from an hour to overnight - the longer the better though:

6 garlic cloves
2 pork fillets 6 oz each (or 1 tenderloin halved)
grated rind and juice of 1 lemon
3 tbsp chopped fresh basil
salt and freshly ground pepper
2 fresh bay leaves
fresh herbs bay leaves and lemon slices to garnish

Blanch the garlic cloves in boiling water for 2 minutes.

Trim the pork of excess fat. Make a deep cut lengthways into each fillet and open out flat. Bat the meat a little to flatten it slightly.

Sprinkle on the lemon rind and basil. Cut any large garlic cloves in half. Lay them evenly down the middle of each fillet and season with salt and pepper.

Close or roll up the fillets and tie loosely at 1 inch intervals with string. Place in a shallow dish with the bay leaves and the strained juice of all the lemons. Cover and marinate in the refrigerator overnight.

Remove the pork and reserve the marinade.

Preheat oven to 375F.

Dry fry the meat to brown it, in a well seasoned skillet or non-stick pan. Transfer to a shallow roasting tin with the marinade. Season to taste with salt and pepper, then cook 35 minutes, basting frequently.

Serve the pork sliced. Garnish with herbs, bay leaves and lemon slices.