Irish Loin Of Pork

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.

Cooking Method: Baking, Roasting

Cuisine: Irish

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 835.1

Dietary: Gluten-free

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

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

Directions

1
Pat the pork loin dry with paper towels and score the surface in a crosshatch pattern using a sharp knife.
2
In a small bowl, combine the chopped parsley, minced onion, grated lemon peel, chopped basil, and crushed garlic.
3
Whisk in 1/2 cup of olive oil to create a smooth marinade.
4
Rub the marinade thoroughly all over the pork loin, ensuring it gets into the scored cuts.
5
Wrap the marinated pork tightly in foil and refrigerate overnight to allow flavors to penetrate.
6
Remove the pork from the refrigerator and let it stand at room temperature for 1 hour before cooking.
7
Preheat your oven to 350F (175C).
8
Brush the pork with the remaining 3 tablespoons of olive oil.
9
Place the pork on a rack set inside a shallow roasting pan.
10
Roast in the preheated oven until a meat thermometer inserted into the thickest part registers 170F (75C), approximately 2.5 hours.
11
Transfer the roasted pork to a platter and cover loosely with foil to keep warm while preparing the sauce.
12
Pour the pan juices into a saucepan, skimming off excess fat from the surface.
13
Stir the dry sherry into the degreased pan juices.
14
Simmer the sauce over low heat for 2 minutes to reduce slightly and meld flavors.
15
Slice the pork and serve with the sherry sauce on the side.
16
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.

Keywords: pork loin, roast pork, irish recipe, herb marinade, lemon garlic pork, sherry sauce, slow roast, boneless pork, dinner party, comfort food, pork roast, garlic herb, lemon zest, pan sauce, family dinner, classic roast, tender pork, savory main, holiday meal, weeknight dinner, easy roast

Read it online: https://www.chefs-mate.com/recipe/irish-loin-of-pork/