Title: Irish Loin of Pork with Lemon & Herbs
Categories: Pork Marinade Entree Ethnic
Yield: 8 Servings
| 6 | lb | Boneless pork loin |
| 1/2 | c | Chopped parsley |
| 1/4 | c | Minced onion |
| 1/4 | c | Finely grated lemon peel |
| 1 | tb | Basil |
| 3 | | Garlic cloves crushed |
| 3/4 | c | Olive oil |
| 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.