Irish Pork With Herbs Lemon Recipes

IRISH LOIN OF PORK WITH LEMON AND HERBS

Steps:

• 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.

IRISH LOIN OF PORK WITH LEMON AND HERBS

Steps:

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

IRISH PORK WITH HERBS & LEMON

Steps:

• 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.