Title: Irish Loin of Pork with Lemon and Herbs
Categories: Pork Marinade Irish
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 for 2 minutes. Pour into
sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon
slices. Serve sauce separately.