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8 servings
suggest servings
| 6 | pounds | pork loin | boneless |
| 1/4 | cup | onion | minced |
| 1 | tablespoon | basil | |
| 3/4 | cup | olive oil | |
| 1/2 | cup | parsley leaves | chopped |
| 1/4 | cup | lemon zest | finely grated |
| 3 | cloves | garlic | crushed |
| 3/4 | cup | sherry | dry |
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 into pork.
Wrap in foil and refrigerate overnight.
Let pork stand at room temperature 1 hour before roasting.
Preheat oven to 350 degrees 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 degrees 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.
| % Daily Value* | |
| Total Fat 74.0g | 114% |
| Saturated Fat 23.0g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 279mg | 93% |
| Sodium 214mg | 9% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 94.0g | 189% |
| Vitamin A | 7% | Vitamin C | 13% | |
| Calcium | 11% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Liguria, a region of northwest Italy, is a 220 mile long, crescent-shaped area on the Mediterranean. Part of the Italian Riviera, it is bordered by...
This is a great tasty easy recipe.I pressed and stored tofu 2 days early(no problem)Also I am not vegan & didnt have arrowroot.I added an egg to bind tofu.I recommend it.I added 1/4 teasp.Tumeric & 2 Tblsp.Nutrional yeast and some Thyme as I didnt have Veggie base,gave it a nice golden color and subtle flavor.I dont like adding Sage as it is in stuffing and can be too much.But make extra stuffing,my only complaint there wasnt enough.
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