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Irish Loin of Pork with Lemon and Herbs

 

 


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Doonagoore Castle, County Clare, Munster, Republic of Ireland (Eire), Europe
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Irish Loin of Pork with Lemon and Herbs

One 6-pound boneless pork loin
1/2 cup chopped parsley

1/4 cup minced onion
1/2 cup finely grated lemon zest
1 tablespoon fresh basil, minced, or
1 teaspoon, dried
3 garlic cloves crushed
Freshly ground black pepper to taste
3/4 cup olive oil
3/4 cup dry Sherry

Pat the pork dry. Score well with sharp knife. Combine parsley, onion,
lemon zest, basil, and garlic in a small bowl. Whisk in 2/3 of the oil. Rub
this mixture into the pork. Season pork with pepper to taste. 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 the remaining olive oil.
Set pork on a rack in a shallow roasting pan; roast until meat thermometer
inserted in thickest part of the meat registers 170 degrees F, about 2 1/2 hours. Set the meat aside and degrease the pan juices. Blend the Sherry
into pan juices. Cover and cook over low heat 2 minutes. Pour into a
sauceboat. Transfer the pork to platter. Garnish with fresh parsley and
lemon slices. Serve sauce separately. Makes 8 servings.


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