Categories: Pork/ham, Irish 
      Yield: 8 servings 
  
      6 lb Boneless pork loin                1/2 c  Chopped parsley 
    1/4 c  Minced onion                      1/4 c  Finely grated lemon peel 
      1 tb Basil                               3 ea Garlic cloves crushed 
    3/4 c  Olive oil                         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.