| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Main dish, Marinade, Pork |
8 |
Servings |
INGREDIENTS
| 6 |
lb |
Boneless pork loin |
| 1/4 |
c |
Minced onion |
| 1 |
T |
Basil |
| 3/4 |
c |
Olive oil |
| 1/2 |
c |
Chopped parsley |
| 1/4 |
c |
Finely grated lemon peel |
| 3 |
|
Garlic cloves crushed |
| 3/4 |
c |
Dry sherry |
INSTRUCTIONS
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. Posted to the TWSU BBS (316-689-3779), compiled by the
Sysop. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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