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Irish loin of pork with lemon and herbs
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| Artist: |
_ |
| Categories: |
Entrees, Fruits, Irish, Lemon, Meats, Pork |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 6
| lbs | Boneless pork loin | | 1/4
| cup | Minced onion | | 1
| tbsp | Basil | | 3/4
| cup | Olive oil | | 1/2
| cup | Chopped parsley | | 1/4
| cup | Finely grated lemon peel | | 3
| | Garlic cloves crushed | | 3/4
| cup | Dry sherry |
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Procedures:
| 1 | Pat pork dry. | | 2 | Score well with sharp knife. | | 3 | Combine parsley, onion, peel, basil, and garlic in a small bowl. | | 4 | Whisk in 2/3 of oil. | | 5 | Rub into pork. | | 6 | Wrap in foil and refrigerate overnight. | | 7 | Let pork stand at room temperature 1 hour before roasting. | | 8 | Preheat oven to 350 °F. | | 9 | Brush pork with remaining olive oil. | | 10 | Set on rack in shallow pan. | | 11 | Roast until meat thermometer inserted in thickest part of meat registers 170 °F, about 2 ?hours. | | 12 | Set meat aside. | | 13 | Degrease pan juices. | | 14 | Blend sherry into pan juices. | | 15 | Cover and cook over low heat 2 minutes. | | 16 | Pour into sauceboat. | | 17 | Transfer pork to platter. | | 18 | Garnish with fresh parsley and lemon slices. | | 19 | Serve sauce separately |
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