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Irish Loin of Pork
- 1 Pound Boneless Pork Loin
- 1/2 Cup olive oil
- 1/2 Cup parsley -- Chopped Fresh
- 3 Tablespoons olive oil
- 1/4 Cup Onion -- Minced
- 3/4 Cup Dry sherry
- 1/4 Cup lemon peel -- Finely Grated
parsley; Fresh Sprigs
- 1 Tablespoon basil -- Chopped Fresh
- as Garnish
- 3 garlic clove -- Crushed
lemon; Sliced—as Garnish
Pat Pork Dry. Score Well With Sharp Knife. Combine parsley, Onion, Peel,basil And garlic in Small Bowl. Whisk in 1/2 Cup oil. Rub Into Pork. WrapIn Foil And Refrigerate Overnight. Let Pork Stand at Room Temperature 1Hour Before Roasting. Preheat Oven to 350~. Brush Pork With Remaining 3Tablespoons olive oil. Set on Rack in Shallow Pan. Roast Until MeatThermometer Inserted in Thickest Part of Meat Registers 170~, About 2 1/2Hours. Set Meat Aside. Degrease Pan Juices. Blend sherry Into Pan Juices.Cook Over Low Heat 2 Minutes. Pour Into Sauceboat. Transfer Pork ToPlatter. Garnish With Fresh parsley And lemon Slices. Pass SauceSeparately.