- 1 6-pound boneless pork loin
- 1/2 cup chopped parsley
- 1/4 cup minced onion
- 1/4 cup finely grated lemon peel
- 1 tablespoon basil
- 3 cloves garlic, crushed
- 3/4 cup olive oil
- 3/4 cup cooking sherry or chicken broth
- Parsley for garnishing (optional)
- Lemon slices for garnishing (optional)
Pat pork loin with paper towels until surface is dry. Score well with sharp knife. Combine parsley, onion, lemon peel, basil and garlic in small bowl. Whisk in 2/3 cup olive oil. Rub mixture into all sides of the pork loin; wrap loin in foil, place in baking pan and refrigerate overnight. Remove pork from refrigerator one hour before cooking. Preheat oven to 350°. Remove pork from foil and brush with remaining olive oil. Place pork loin on baking rack which has been placed in shallow pan. Roast until meat thermometer inserted in thickest part of the meat registers 170°, about 2 1/2 hours. Set meat aside. Skim fat from meat juices and place in small pan with cooking sherry or chicken broth. Cover; cook over low heat for 2 minutes. Place juices in gravy boat or small bowl. Transfer pork loin to serving platter. Garnish with fresh parsley and lemon slices.
This recipe was provided by the West Virginia Department of Agriculture.