Ingredients
5 to 6 lb boneless pork loin
½ cup fresh parsley, chopped
¼ cup onion, minced
¼ cup lemon peel, finely grated
1 tablespoon fresh basil, chopped
3 medium garlic clove, crushed
½ cup olive oil
3 tablespoons olive oil
¾ cup dry sherry
Garnish
Fresh sprigs parsley
Sliced lemon
Details
Serves: 6
Method
Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil and garlic in small bowl. Whisk in ½ 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°F 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°F deg., about 2½ hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices.