Irish Loin of Pork with Lemon and Herbs Ingredients
6 pound boneless pork loin
1/4 cup minced onion
1 tablespoon basil
3/4 cup olive oil
1/2 cup chopped parsley
1/4 cup finely grated lemon peel
3 garlic cloves, crushed
3/4 cup dry sherry Instructions
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
Let pork stand at room temperature for 1 hour before roasting.
Heat 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
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.
Yield: 8 servings
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