Irish Loin of Pork with Lemon & Herbs
Irish Loin of Pork with Lemon and Herbs recipe
Yield
24 servingsPrep
20 minCook
2 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
pork loin
boneless |
|
| ¼ | cup |
onions
minced |
|
| 1 | tablespoon |
basil
|
|
| ¾ | cup |
olive oil
|
|
| ½ | cup |
parsley leaves
chopped |
|
| ¼ | cup |
lemon zest
finely grated |
*
|
| 3 | cloves |
garlic
crushed |
|
| ¾ | cup |
sherry
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
pork loin
boneless |
|
| 59 | ml |
onions
minced |
|
| 15 | ml |
basil
|
|
| 177 | ml |
olive oil
|
|
| 118 | ml |
parsley leaves
chopped |
|
| 59 | ml |
lemon zest
finely grated |
*
|
| 3 | cloves |
garlic
crushed |
|
| 177 | ml |
sherry
dry |
*
|
Directions
Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in ⅔ 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℉ (180℃). 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 2½ 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.
