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5 to 6 lb. boneless pork loin
1/4 c. minced onion
1 Tbsp. chopped fresh basil
1/2 c. plus 3 Tbsp. olive oil
fresh parsley
1/2 c. chopped fresh parsley
1/4 c. finely grated lemon
3 medium garlic cloves,
3/4 c. dry sherry
lemon slices

Pat pork dry. Score well with sharp knife. Combine
parsley, onion, lemon peel, basil and garlic in small bowl.
Whisk in 1/2 cup oil and rub into pork. Wrap in foil and
refrigerate overnight. Let pork stand at room temperature for
1 hour before roasting. Preheat oven to 350 degrees. 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 degrees (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. Serves 6 to 8.

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