|
|
Foodgeek: |
Anonymous
|
Rating: |
 |
Servings: |
8 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
6 lb. boneless pork loin
1/2 cup chopped parsley
1/4 cup minced onion
1/4 cup finely grated lemon peel
1 tbsp. basil
3 cloves garlic, crushed
3/4 cup olive oil
3/4 cup dry sherry
|
Directions:
|
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 mixture into pork. Wrap pork in foil and refrigerate overnight.
Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350°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°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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
