Ingredients
- 3 garlic (cloves crushed)
- 5/8 oil
- 6 lb pork loin (boneless)
- 3/4 c olive oil
- 1/4 c onion (minced)
- 1/4 c lemon peel (finely grated)
- 3/4 c dry sherry
- 1/2 c parsley (chopped)
- 1 tb basil
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.
