Irish loin of pork

6 servings

Ingredients

Quantity Ingredient
5 To 6 lb boneless pork loin
½ cup Chopped fresh parsley
¼ cup Minced onion
¼ cup Finely grated lemon peel
1 tablespoon Chopped fresh basil
3 mediums Clove crushed garlic
½ cup Olive oil
3 tablespoons Olive oil
¾ cup Dry Sherry

Directions

garnish fresh sprigs parsley garnish sliced lemon Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil and garlic in small bowl. Whisk in ½ 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 deg. 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 deg., about 2½ hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauce boat. Transfer pork to platter.

Garnish with fresh parsley and lemon slices. Pass sauce separately.

Related recipes