"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Irish Loin of Pork with Lemon and Herbs Recipe

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This recipe for Irish Loin of Pork with Lemon and Herbs, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Tuesday, June 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 lb. boneless pork loin
1/4c minced onion
1 Tbsp fresh chopped basil
3/4 c olive oil
1/2 c fresh chopped parsley
1/4 c finely grated lemon rind
3 cloves garlic, crushed through garlic press
1/2 - 3/4 c dry sherry (not cooking sherry)

Directions:
Directions:
Pat pork dry. Score well with sharp knife.
Combine parsley, onion, lemon rind, basil and garlic in a small bowl.
Whisk in 2/3 cup of the oil. Rub into pork.
Wrap in foil and refrigerate overnight.

Preheat oven to 350. Brush pork with oil mixture. Set on rack in shallow pan. Roast until meat thermometer inserted into thickest part of meat registers 170, 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 gravyboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Mom tried this recipe a couple of St. Patrick Day's ago. It is a keeper.

 

 

 

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