Recipe#6506

Title: Irish Loin Of Pork

From:Mike Keri
Date: Thu, 1 Feb 1996 14:47:31 -0600 

   1      pound         Boneless pork loin
     1/2  cup           Olive oil
     1/2  cup           Parsley -- chopped fresh
   3      tablespoons   Olive oil
     1/4  cup           Onion -- minced
     3/4  cup           Dry Sherry
     1/4  cup           Lemon peel -- finely grated
                        Parsley; fresh sprigs
   1      tablespoon    Basil -- chopped fresh
                        - as garnish
   3                    Garlic clove -- crushed
                        Lemon; sliced -- as garnish
Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel,
basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork. Wrap
in foil and refrigerate overnight. Let pork stand at room temperature 1
hour before roasting. Preheat oven to 350~. Brush pork with remaining 3
tablespoons olive oil. Set on rack in shallow pan. Roast until meat
thermometer inserted in thickest part of meat registers 170~, about 2 1/2
hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices.
Cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to
platter. Garnish with fresh parsley and lemon slices. Pass sauce
separately.