Prep 24 hrs
Cook 2 hrs 40 mins
A great old Irish recipe for pork loin. Very traditional & tasty.
- 6 lbs boneless pork loin
- 1⁄4 cup onion, minced
- 1 tablespoon basil
- 3⁄4 cup olive oil
- 1⁄2 cup parsley, chopped
- 1⁄4 cup lemon peel, finely grated
- 3 garlic cloves, crushed
- 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.