Irish Loin Of Pork with Lemon and Herbs
pork loin, boneless
1Pat pork dry then score well with sharp knife.
2Combine parsley, onion, peel, basil and garlic in a small bowl.
3Whisk in 2/3 of oil; rub into pork.
4Wrap in foil and refrigerate overnight; let pork stand at room temperature 1 hour before roasting.
5Preheat oven to 350 degrees.
6Brush pork with remaining olive oil and set on rack in shallow pan.
7Roast until meat thermometer inserted in thickest part of meat registers 170 degrees, about 2 1/2 hours; set meat aside.
9Blend Sherry into pan juices; cover and cook over low heat 2 minutes.
10Pour into sauceboat and transfer pork to platter.
11Garnish with fresh parsley and lemon slices - Serve sauce separately.