Irish loin of pork
Yield: 6 Servings
Ingredients:
- 5 To 6 lb boneless pork loin
- 1/2 c Chopped fresh parsley
- 1/4 c Minced onion
- 1/4 c Finely grated lemon peel
- 1 tb Chopped fresh basil
- 3 md Clove crushed garlic
- 1/2 c Olive oil
- 3 tb Olive oil
- 3/4 c Dry Sherry
Instructions:
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 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 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 2 1/2 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.
