Ingredients
- 3 garlic (cloves crushed)
- 5/8 oil
- 1,600 gr pork loin (boneless)
- 180 ml olive oil
- 24 gr onion (minced)
- 24 gr lemon peel (finely grated)
- 180 ml dry sherry
- 14 gr parsley (chopped)
- 2 gr basil
shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 80ºC , about 2.5 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.
