Recipe - Irish Loin Of Pork

5 To 6 pound boneless pork loin
One half cup Chopped fresh parsley
One fourth cup Minced onion
One fourth cup Finely grated lemon peel
1 tablespoon Chopped fresh basil
3 md Clove crushed garlic
One half cup Olive oil
3 tablespoon Olive oil
Three fourths cup Dry Sherry

garnish fresh sprigs parsley garnish cut or sliced up lemon

Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel,
basil and garlic in small bowl. Whisk in One half 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 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 deg., about 2 One half hours. Set meat aside. Degrease pan juices.
Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauce
boat. Transfer pork to platter. Garnish with fresh parsley and lemon
slices. Pass sauce separately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini