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PORK WITH LEMON AND HERBS 5 to 6 lb. boneless pork loin 1/4 c. minced onion 1 Tbsp. chopped fresh basil 1/2 c. plus 3 Tbsp. olive oil fresh parsley 1/2 c. chopped fresh parsley 1/4 c. finely grated lemon peel 3 medium garlic cloves, crushed 3/4 c. dry sherry lemon slices Pat pork dry. Score well with sharp knife. Combine parsley, onion, lemon peel, basil and garlic in small bowl. Whisk in 1/2 cup oil and rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature for 1 hour before roasting. Preheat oven to 350 degrees. Brush pork with remaining 3 tablespoons olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees (about 2 1/2 hours). Set meat aside. Degrease pan juices. Blend sherry into pan juices. Cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Pass sauce separately. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |