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 | 654.28 Kcal (2739 kJ) | ||
| Calories from fat | 281.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.24g | 48% | |
|---|---|---|---|
| Cholesterol | 224.53mg | 75% | |
| Sodium | 169.34mg | 7% | |
| Potassium | 1359.28mg | 29% | |
| Total Carbs | 1.65g | 1% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 75.15g | 150% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 3.7mg | 21% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 163.49 Kcal (684 kJ) | ||
| Calories from fat | 70.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 48% | |
|---|---|---|---|
| Cholesterol | 56.11mg | 75% | |
| Sodium | 42.31mg | 7% | |
| Potassium | 339.65mg | 29% | |
| Total Carbs | 0.41g | 1% | |
| Sugars | 0.11g | 2% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 18.78g | 150% | |
| Vitamin C | 2.3mg | 15% | |
| Iron | 0.9mg | 21% | |
| Calcium | 6.9mg | 3% | |
* 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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