Home Up Contents Search

Tender Loin

 

Irish Tender Loin Pork with Herbs & Lemon

Ingredients:
6 1/2 lbs. Boneless pork tender loin
1 cup Fresh parsley, chopped
1/2 cup Onion, minced
1/4 cup Lemon peel, finely grated
1 tbsp. Basil leaves, chopped
4 cloves Garlic, crushed
1/4 cup Olive oil
1/4 cup Dry sherry
.Procedure:

Pat dry the pork meat and score well with sharp knife.

Combine the parsley, onion, peel, basil, and garlic in a small bowl.

Whisk 1/3 of oil then rub into the pork.

Wrap in foil and refrigerate overnight, let pork meat stand at room temperature 1 hour or longer before roasting.

Preheat oven to 350 F.

Brush pork with the remaining olive oil and set on rack in shallow pan.

Roast until meat for about 3 hours and set meat aside then grease off pan juices.

Mix and stir the sherry into pan juices, cover and cook over low heat 2 minutes.

Pour into sauceboat, then transfer the roast pork into a serving plate.

Garnish with fresh parsley and lemon slices.

Serve sauce separately.

Serve 8-10 people.

 

 

Home ] Up ]

Send mail to electricchef@excite.com with questions or comments about this web site.
Copyright 2000 - 2003 The Electric Chef
Last modified: May 26, 2003