| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | Irish, Pork | 6 | Servings |
INGREDIENTS
| 5 | To 6 lb boneless pork loin | |
| 1/2 | c | Chopped fresh parsley |
| 1/4 | c | Minced onion |
| 1/4 | c | Finely grated lemon peel |
| 1 | T | Chopped fresh basil |
| 3 | Clove crushed garlic | |
| 1/2 | c | Olive oil |
| 3 | T | Olive oil |
| 3/4 | c | Dry Sherry |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 347
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 40.9mg
Sodium: 36.4mg
Potassium: 334.1mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: 14.4g