How To make Irish Loin Of Pork with Lemon and Herbs
How To make Irish Loin Of Pork with Lemon and Herbs
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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 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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Shopping List: 2 lbs lamb chops zest and juice of 1/2 lemon 1/4 cup diced parsley 2 tbsps diced rosemary 3 tbsps minced garlic 1/2 stick butter 1 cup white wine 2 tbsps garlic olive oil 1 tsp garlic paste 1 diced shallot all purpose seasoning lemon pepper seasoning chile powder red pepper flakes
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