Irish Loin of Pork with Lemon and Herbs
- Reviews 5
Ready In: 3 hrs 32 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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