Irish Loin Of Pork With Lemon And Herbs

Serving Size : 8   
Categories : For Pork *Marinades

Amount Measure Ingredient -- Preparation Method
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6 pounds [3 kg] boneless pork loin
1/4 cup [46 g] minced onion
1 tablespoon basil
3/4 cup [150 g] olive oil
1/2 cup [14 g] chopped parsley
1/4 cup finely grated lemon peel
3 garlic cloves crushed
3/4 cup [188 ml] 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 350F.

Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170F, 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.