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.
Instructions
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.