This Irish Loin of Pork is a comforting and elegant centerpiece for any dinner table. The boneless loin is deeply marinated in a vibrant mixture of olive oil, fresh lemon peel, minced onion, and crushed garlic, allowing the flavors to penetrate the meat for maximum tenderness. Slow-roasting ensures the pork remains juicy while developing a rich, savory crust. Finished with a simple yet sophisticated sherry pan sauce, this dish pairs beautifully with roasted root vegetables, mashed potatoes, or a crisp green salad. It is perfect for Sunday dinners, holiday gatherings, or whenever you crave a hearty, home-style meal that feels special. The combination of bright citrus notes and earthy herbs makes this a memorable experience for the whole family.
Irish Loin Of Pork
Description
This Irish Loin of Pork is a comforting and elegant centerpiece for any dinner table. The boneless loin is deeply marinated in a vibrant mixture of olive oil, fresh lemon peel, minced onion, and crushed garlic, allowing the flavors to penetrate the meat for maximum tenderness. Slow-roasting ensures the pork remains juicy while developing a rich, savory crust. Finished with a simple yet sophisticated sherry pan sauce, this dish pairs beautifully with roasted root vegetables, mashed potatoes, or a crisp green salad. It is perfect for Sunday dinners, holiday gatherings, or whenever you crave a hearty, home-style meal that feels special. The combination of bright citrus notes and earthy herbs makes this a memorable experience for the whole family.Ingredients
Directions
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Pat the pork loin dry with paper towels and score the surface in a crosshatch pattern using a sharp knife.
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In a small bowl, combine the chopped parsley, minced onion, grated lemon peel, chopped basil, and crushed garlic.
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Whisk in 1/2 cup of olive oil to create a smooth marinade.
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Rub the marinade thoroughly all over the pork loin, ensuring it gets into the scored cuts.
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Wrap the marinated pork tightly in foil and refrigerate overnight to allow flavors to penetrate.
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Remove the pork from the refrigerator and let it stand at room temperature for 1 hour before cooking.
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Preheat your oven to 350F (175C).
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Brush the pork with the remaining 3 tablespoons of olive oil.
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Place the pork on a rack set inside a shallow roasting pan.
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Roast in the preheated oven until a meat thermometer inserted into the thickest part registers 170F (75C), approximately 2.5 hours.
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Transfer the roasted pork to a platter and cover loosely with foil to keep warm while preparing the sauce.
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Pour the pan juices into a saucepan, skimming off excess fat from the surface.
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Stir the dry sherry into the degreased pan juices.
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Simmer the sauce over low heat for 2 minutes to reduce slightly and meld flavors.
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Slice the pork and serve with the sherry sauce on the side.
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Garnish individual plates with fresh parsley sprigs and lemon slices.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 835.1kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 7.6g38%
- Cholesterol 90.0mg30%
- Sodium 371.7mg16%
- Total Carbohydrate 61.7g21%
- Dietary Fiber 5.5g22%
- Sugars 2.0g
- Protein 43.1g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave.
Substitutions: If dry sherry is unavailable, you can substitute with dry white wine or chicken broth mixed with a splash of lemon juice. Fresh rosemary or thyme can also be used in place of basil.
Safety: Always use a meat thermometer to ensure pork reaches a safe internal temperature. Letting the meat rest after roasting helps retain juices.
Tip: For extra flavor, you can add a few sprigs of fresh thyme or rosemary to the roasting pan along with the pork.
