Irish Loin Of Pork

• 5 pounds pork shoulder
• 1/2 cup parsley leaves fresh, chopped
• 1/4 cup onions minced
• 1/4 cup lemon zest finely grated
• 1 tablespoon basil fresh, chopped
• 3 each garlic cloves crushed
• 1/2 cup olive oil
• 3 tablespoons olive oil
• 3/4 cups sherry dry
• 1 x parsley sprigs for garnish

1. Pat pork dry.
2. Score well with sharp knife.
3. Combine parsley, onion, lemon peel, basil and garlic in small bowl.
4. Whisk in 1/2 cup oil.
5. Rub into pork.
6. Wrap in foil and refrigerate overnight.
7. Let pork stand at room temperature 1 hour before roasting.
8. Preheat oven to 350F (180C).
9. Brush pork with remaining 3 tablespoons olive oil.
10. Set on rack in shallow pan.
11. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F., about 2 1/2 hours.
12. Set meat aside to rest.
13. Degrease pan juices.
14. Blend Sherry into pan juices.
15. Cook over low heat 2 minutes.
16. Pour into sauce boat.
17. Transfer pork to platter.
18. Garnish with fresh parsley and lemon slices.
19. Pass sauce separately.

pork shoulder, parsley, onions, lemon zest, basil, garlic, olive oil, olive oil, sherry dry, parsley

Taken from recipeland.com/recipe/v/irish-loin-of-pork-781 (may not work)