Roast Pork with Lemon and Herbs
This pork roast is marinated overnight with a fresh herb rub and baked to succulent tenderness. Add chunks of potatoes, yams and sweet bell peppers during the last hour of baking, for a complete meal.
1 (6-pound) 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
- Pat dry the pork roast and score with a sharp knife.
- 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.
- Wrap roast in aluminum foil and refrigerate overnight.
- Next Day: Preheat oven to 350°F (175°C). 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 (75°C), about 2 1/2 hours.
- 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.