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
- 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. 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.
- 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.
