Try this Irish Loin of Pork with Lemon and Herbs recipe, or contribute your own.
Suggest a better descriptionPat 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. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 8 | ||
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Calories: 577 | ||
Calories from Fat: 239 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 217.7mg | 67 % | |
Sodium 174.7mg | 6 % | |
Potassium 1281.2mg | 34 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.3g | ||
Protein 70.3g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 577
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