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IRISH LOIN OF PORK WITH LEMON AND HERBS

Category:    Pork, Main dishes, Marinade
Yield:8 servings
 
      6 lb Boneless pork loin                  1 tb Basil
    1/2 c  Chopped parsley                     3 ea Garlic cloves crushed
    1/4 c  Minced onion                      3/4 c  Olive oil
    1/4 c  Finely grated lemon peel          3/4 c  Dry sherry
 
  Pat  pork dry.   Score well with sharp knife.   Combine parsley,  onion,
  peel, basil, and garlic in a small bowl.  Whisk in 2/3 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 degrees F. 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 2 1/2  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.
 

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