Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Boneless pork loin 1/2 c Chopped parsley
1/4 c Minced onion 1/4 c Finely grated lemon peel
1 tb Basil 3 ea Garlic cloves crushed
3/4 c Olive oil 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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