Recipe#6507

Title: Irish Loin of Pork with Lemon and Herbs

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

   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.