Irish Loin of Pork with Lemon and Herbs Recipe
6 lb Boneless pork loin
1/4 c Minced onion
1 tb Basil
3/4 c Olive oil
1/2 c Chopped parsley
1/4 c Finely grated lemon peel
3 ea Garlic cloves crushed
3/4 c Dry sherry
Pat pork dry. Score well with sharp knife. Combine parsley,
onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil.
Rub into pork. Wrap in foil and refrigerate overnight. Let pork
stand at room temperature 1 hour before roasting. Preheat oven to
350 degrees F. Brush pork with remaining olive oil. Set on rack in
shallow pan. Roast until meat thermometer inserted in thickest part
of meat registers 170 degrees F, about 2 1/2 hours. Set meat
aside. Degrease pan juices. Blend Sherry into pan juices. Cover and
cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to
platter. Garnish with fresh parsley and lemon slices. Serve sauce
separately.
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