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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat pork dry & score well with sharp knife. | 2. Combine parsley, onion, peel, basil, and garlic in a small bowl. | 3. Whisk in 2/3 of oil. | 4. Rub into pork. | 5. Wrap in foil and refrigerate overnight. | 6. Let pork stand at room temperature 1 hour before roasting. | 7. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. | 8. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. | 9. Set meat aside. | 10. Degrease pan juices & Blend Sherry into pan juices. | 11. Cover and cook over low heat 2 minutes. | 12. Pour into sauceboat. | 13. Transfer pork to platter. Garnish with fresh parsley and lemon slices. | 14. Serve sauce separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	6	lbs	boneless	4705.9307	0.0	570.4573	269.223
onion	1/4	cup	minced	16.0	3.736	0.44	0.04
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
lemon peel	1/4	cup	grated	11.28	3.84	0.36	0.07200000000000001
garlic clove	3		crushed	-	-	-	-
sherry	3/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.