Irish Loin Of Pork With Lemon And Herbs

Recipe Ingredients

6 lbs	2724g / 96oz	Boneless pork loin
1/4 cup	15g / 0.5oz	Minced onion
1 tablespoon	15ml	Basil
3/4 cup	177ml	Olive oil
1/2 cup	73g / 2.6oz	Chopped parsley
1/4 cup	59ml	Finely grated lemon peel
3		Garlic cloves crushed
3/4 cup	177ml	Dry sherry

Recipe Instructions

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.

Source:
American Beekeeping Federation, Inc.

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