Shelly's Recipe

IRISH LOIN OF PORK WITH LEMON AND HERBS

Category: Roasts/Tenderloins - Pork

6 lbs boneless pork loin
1/4 cup minced onion
1 tbsp basil
1/2 cup chopped parsley
1/4 cup finely grated lemon peel
3 clove garlic, crushed
3/4 cup olive oil and dry sherry

Pat pork dry. Score well with a sharp knife. Combine next 5 ingredients in a small bowl. Whisk in 2/3 of oil and rub mixture over pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature for 1 hour before roasting.

Preheat oven to 350. Brush pork with remaining oil. Set on rack in shallow pan. Roast until meat thermometer read 170, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend sherry into juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter and slice. Serve sauce over pork slices. Serves 8