Categories: Pork/ham, Irish 
      Yield: 6 servings 
  
      5    To 6 lb boneless pork loin          3 md Clove crushed garlic 
    1/2 c  Chopped fresh parsley             1/2 c  Olive oil 
    1/4 c  Minced onion                        3 tb Olive oil 
    1/4 c  Finely grated lemon peel          3/4 c  Dry Sherry 
      1 tb Chopped fresh basil             
  
  garnish fresh sprigs parsley garnish sliced lemon 
   
  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 deg. 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 deg., about 2 1/2 hours. Set meat aside. Degrease pan juices. 
  Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauce 
  boat. Transfer pork to platter. Garnish with fresh parsley and lemon 
  slices. Pass sauce separately.