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Tender Loin


Irish Tender Loin Pork with Herbs & Lemon

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

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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Last modified: May 26, 2003