| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Pork, Irish |
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 |
tb |
Chopped fresh basil |
| 3 |
md |
Clove crushed garlic |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
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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