Irish Loin Of Pork

Irish Loin Of Pork

1     pound         Boneless pork loin 1/2 cup           Olive oil 1/2 cup           Parsley -- chopped fresh 3     tablespoons   Olive oil 1/4 cup           Onion -- minced 3/4 cup           Dry Sherry 1/4 cup           Lemon peel -- finely grated Parsley; fresh sprigs 1     tablespoon    Basil -- chopped fresh - as garnish 3                   Garlic clove -- crushed Lemon; sliced -- as garnish

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~. 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~, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Pass sauce separately.

Enjoy.

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 * World Recipes Y-Group