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This pork roast is marinated overnight with a fresh herb rub and baked to a mouth-watering tenderness. Add sliced potatoes and yams and quartered peppers during the last hour of baking, and you'll have a complete meal.

Roast Pork with Lemon and Herbs

6 pounds boneless pork roast
2/3 cup extra virgin olive oil
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped peeled onion
1/4 cup finely grated lemon peel
1 tablespoon chopped fresh basil
3 cloves garlic, crushed
3 tablespoons olive oil
2 tablespoons cornstarch
3/4 cup cooking sherry

1. Pat dry the pork roast and score with a sharp knife.
2. Whisk together first addition of olive oil with parsley, onion, lemon peel, basil and garlic in a small bowl. Rub mixture into the pork, forcing deeply into the scored cuts.
3. Wrap roast in aluminum foil and refrigerate overnight.
4. Next Day: Preheat oven to 350°F. Brush pork with remaining olive oil; set on a rack in a shallow pan. Roast until a meat thermometer inserted in thickest part of meat registers 170°F, about 2½ hours.
5. Gravy: Drain and skim the fat from the meat juice. Stir in cornstarch dissolved in sherry and blend in the juices. Cover and cook over low heat for 2 minutes or until thickened. Serve over meat.

Makes 16 servings.

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