Irish Pork Loin with Lemon and Herbs

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.