Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Boneless pork loin

  2. 1/4 cup 15g / 1/2oz Minced onion

  3. 1 tablespoon 15ml Basil

  4. 3/4 cup 177ml Olive oil

  5. 1/2 cup 73g / 2.6oz Chopped parsley

  6. 1/4 cup 59ml Finely grated lemon peel

  7. 3 Garlic cloves crushed

  8. 3/4 cup 177ml Dry sherry

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat oven to 350F.

  3. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170F, 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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