Categories: Meats, Main dish, Marinades 
      Yield: 8 servings 
  
      6 lb Boneless pork loin 
    1/4 c  Minced onion 
      1 tb Basil 
    3/4 c  Olive oil 
    1/2 c  Chopped parsley 
    1/4 c  Finely grated lemon peel 
      3    Garlic cloves crushed 
    3/4 c  Dry sherry 
  
  Pat  pork dry.   Score well with sharp knife.   Combine parsley, onion, 
  peel, basil, and garlic in a small bowl.  Whisk in 2/3 of oil. Rub into 
  pork.  Wrap in foil and refrigerate overnight. 
   
  Let pork stand at room temperature 1 hour before roasting.  Preheat oven to 
  350 degrees F.   Brush pork with remaining olive oil.  Set on rack in 
  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.