Irish Loin Of Pork Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5: To 6 lb boneless pork loin,
1/2 cup: Chopped fresh parsley,
1/4 cup: Minced onion,
1/4 cup: Finely grated lemon peel,
1 tbsp: Chopped fresh basil,
3 medium: Clove crushed garlic,
1/2 cup: Olive oil,
3 tbsp: Olive oil,
3/4 cup: Dry Sherry,
Directions:
garnish fresh sprigs parsley garnish sliced lemon
Pat pork dry. Score well with sharp knife. Combine parsley, onion,
peel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into
pork. Wrap in foil and refrigerate overnight.
Let pork stand at room temperature 1 hour before roasting. Preheat
oven to 350 deg. 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 deg., about 2 1/2 hours. Set meat
aside. Degrease pan juices. Blend Sherry into pan juices. Cook over
low heat 2 minutes. Pour into sauce boat. Transfer pork to platter.
Garnish with fresh parsley and lemon slices. Pass sauce separately.
Source from luhu.jp
Pat pork dry. Score well with sharp knife. Combine parsley, onion,
peel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into
pork. Wrap in foil and refrigerate overnight.
Let pork stand at room temperature 1 hour before roasting. Preheat
oven to 350 deg. 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 deg., about 2 1/2 hours. Set meat
aside. Degrease pan juices. Blend Sherry into pan juices. Cook over
low heat 2 minutes. Pour into sauce boat. Transfer pork to platter.
Garnish with fresh parsley and lemon slices. Pass sauce separately.
Source from luhu.jp