5    To 6 lb boneless pork loin
1/2 c  Chopped fresh parsley
1/4 c  Minced onion
1/4 c  Finely grated lemon peel
1 tb Chopped fresh basil
3 md Clove crushed garlic
1/2 c  Olive oil
3 tb Olive oil
3/4 c  Dry Sherry

garnish fresh sprigs parsley garnish sliced lemon

Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel,
basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork. Wrap
in foil and refrigerate overnight.

Let pork stand at room temperature 1 hour before roasting. Preheat oven to
350 deg. 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 deg., about 2 1/2 hours. Set meat aside. Degrease pan juices.
Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauce
boat. Transfer pork to platter. Garnish with fresh parsley and lemon
slices. Pass sauce separately.