Irish Tender Loin Pork with Herbs & Lemon
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.
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