Main Ingredients:

5 To 6 lb boneless pork loin

1/2 c Chopped fresh parsley

1/4 c Minced onion

1/4 c Finely grated lemon peel

1 tb Chopped fresh basil

3 md Clove crushed garlic

1/2 c Olive oil

3 tb Olive oil

3/4 c Dry Sherry

garnish fresh sprigs parsley garnish sliced lemon

Cooking Preparation of the Recipe:

Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork. Wrap in foil and refrigerate overnight.

Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 deg. Brush pork with remaining 3 tablespoons olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 deg., about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauce boat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Pass sauce separately.

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