Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Boneless pork loin
1/4 c Minced onion
1 tb Basil
3/4 c Olive oil
1/2 c Chopped parsley
1/4 c Finely grated lemon peel
3 Garlic cloves crushed
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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