6 Servings
5 To 6 lb boneless pork loin
1/2 c fresh parsley, chopped
1/4 c onion, minced
1/4 c lemon peel, finely Grated
1 T fresh basil, chopped
3 md Clove garlic, crushed
1/2 c Olive oil
3 T Olive oil
3/4 c Dry Sherry
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.
|
