You want the pork, rich, sumptuous, is the most tender part of the pig. This is better when it's slightly pink. Yes, that's right, granny, pink. First of all, you have to score that fat on the outside. You'll get some really nice crispy crackling.
你要那塊豬肉，肥美、奢華的，是那頭豬身上最軟嫩的部位。這在它有點粉紅色時更好。是的，沒錯，師奶們，粉紅色。首先，你得劃開表面的脂肪。你會得到一些非常美味的香脆豬皮。
Score.
劃開。
If you haven't got a sharp knife (I mean really sharp), use a Stanley knife. It works brilliantly.
如果你沒有一把銳利的刀子(我是說真的很銳利)，就用一把Stanley小刀(多功能美工刀)吧。它表現得很出色。
Stuff.
填塞。
Just slice into the center and open it up. And look.
直接從中間劃開然後攤開它。你瞧。
Lemon zest.
檸檬皮屑。
It gives a really nice summery zesty lightness.
它帶來一股非常美妙的夏日風情的清爽感。
Sage.
鼠尾草。
Sage and pork go brilliantly well together.
鼠尾草和豬肉是完美的絕配。
Parsley. Garlic.
荷蘭芹。大蒜。
Nice little thin shards.
美味的小薄片。
Salt. Pepper. Olive oil.
鹽巴。胡椒。橄欖油。
Like a blanket of aroma, fold it over, just like an envelope.
像是一張芬芳毯子，對折，像信封一樣。
Tie.
綑綁。
Put the thing in the pot to stop running around.
放這東西到鍋子裡頭阻止它滾來滾去。
Salt. Pepper. Olive oil.
鹽巴。胡椒。橄欖油。
Mop it up. It smells amazing. It's not even cooked yet. Straight in. Hot oven, forty-five minutes. The smell of that is amazing. Look, crispy crackling.
抹乾淨。聞起來真棒。它甚至還沒烤呢。直接放進去。炙熱的烤箱，四十五分鐘。它的香味棒呆了。你瞧，香脆的豬皮。
Rest. Untie. Carve.
靜置。鬆綁。切開。
Nice thick slices. That's what I like to hear, that noise, crispy crackling. Tender and delicious. Fragrant lemon zest with the sage and the parsley, extraordinary. Pork loin with lemon and sage: done.
美味的厚片。這就是我喜歡聽見的，那聲響，香脆的豬皮。柔嫩而美味。清香的檸檬皮屑以及鼠尾草還有荷蘭芹，超凡美味。檸檬鼠尾草風味豬里脊：搞定。
