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.