Directions:
- Pat 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523.02 Kcal (2190 kJ) | ||
| Calories from fat | 224.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.99g | 38% | |
|---|---|---|---|
| Cholesterol | 179.63mg | 60% | |
| Sodium | 135.51mg | 6% | |
| Potassium | 1083.95mg | 23% | |
| Total Carbs | 1.23g | 0% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 60.12g | 120% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 3mg | 16% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 164.86 Kcal (690 kJ) | ||
| Calories from fat | 70.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 38% | |
|---|---|---|---|
| Cholesterol | 56.62mg | 60% | |
| Sodium | 42.71mg | 6% | |
| Potassium | 341.67mg | 23% | |
| Total Carbs | 0.39g | 0% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 18.95g | 120% | |
| Vitamin C | 2.4mg | 13% | |
| Iron | 0.9mg | 16% | |
| Calcium | 7.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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