Irish Loin Of Pork
Bring out the Irish in you with this scrumptious dish that might have you seeing rainbows after every bite!
Yield
6 servingsPrep
30 minCook
150 minReady
180 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork shoulder
|
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| ¼ | cup |
onions
minced |
|
| ¼ | cup |
lemon zest
finely grated |
*
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| 3 | each |
garlic cloves
crushed |
|
| ½ | cup |
olive oil
|
|
| 3 | tablespoons |
olive oil
|
|
| ¾ | cups |
sherry
dry |
*
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork shoulder
|
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
onions
minced |
|
| 59 | ml |
lemon zest
finely grated |
*
|
| 15 | ml |
basil
fresh, chopped |
|
| 3 | each |
garlic cloves
crushed |
|
| 118 | ml |
olive oil
|
|
| 45 | ml |
olive oil
|
|
| 177 | ml |
sherry
dry |
*
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Directions
Pat pork dry. Score well with sharp knife.
Combine parsley, onion, lemon peel, basil and garlic in small bowl. Whisk in ½ 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℉ (180℃).
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 degrees F., about 2½ hours.
Set meat aside to rest.
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.
