Prep 0 mins
Cook 0 mins
- 6 lbs boneless pork loin
- 1⁄2 cup parsley, Chopped
- 1⁄4 cup onion, Minced
- 1⁄4 cup lemon, rind of, Finely grated
- 1 tablespoon basil
- 3 cloves garlic, crushed
- 3⁄4 cup olive oil
- 3⁄4 cup 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 350 degrees F.
- Brush pork with remaining olive oil.
- Set on rack in shallow pan.
- Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, 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.
Our guests enjoyed it as did my husband and I. It makes for great leftovers also. The lemon flavor really comes out the next day.
lovely but not at all IRISH!! basil lemon and garlic don't belong in Irish cooking - not that my mum ganny or aunties ever made
i thought it was very bland and tasteless, very easy to make didnt like it much myself. used less olive oil and basil. but thank you for posting it so i could give it a try