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Recipe by: cheriane
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See below ingredients and instructions of the recipe
5 To 6 lb boneless pork loin
1/2 c Chopped fresh parsley
1/4 c Minced onion
1/4 c Finely grated lemon peel
1 tb Chopped fresh basil
3 md Clove crushed garlic
1/2 c Olive oil
3 tb Olive oil
3/4 c Dry Sherry
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.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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