Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
1 pound Boneless pork loin
1/2 cup Olive oil
1/2 cup Parsley -- chopped fresh
3 tablespoons Olive oil
1/4 cup Onion -- minced
3/4 cup Dry Sherry
1/4 cup Lemon peel -- finely grated
Parsley; fresh sprigs
1 tablespoon Basil -- chopped fresh
- as garnish
3 Garlic clove -- crushed
Lemon; sliced -- as garnish
Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel,
basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork. Wrap
in foil and refrigerate overnight. Let pork stand at room temperature 1
hour before roasting. Preheat oven to 350 . Brush pork with remaining 3
tablespoons olive oil. Set on rack in shallow pan. Roast until meat
thermometer inserted in thickest part of meat registers 170 , about 2-1/2
hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices.
Cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to
platter. Garnish with fresh parsley and lemon slices. Pass sauce
separately.
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Per serving: 1631 Calories; 150g Fat (90% calories from fat); 9g Protein;
29g Carbohydrate; 0mg Cholesterol; 305mg Sodium
