VOLUME 1 - Kilimanjaro Foods

Irish Loin Of Pork
Servings
To 6 lb boneless pork loin
1/2 c fresh parsley,Chopped 1/4
c onion,Minced
1/4 c lemon peel,Finely Grated
T fresh basil,Chopped
md Clove garlic,Crushed
1/2 c Olive oil
T Olive oil
3/4 c Dry Sherry
garnish fresh sprigs parsley garnish sliced lemon
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. 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 1/2 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.