6 lb Boneless pork loin
1/4 c  Minced onion
1 tb Basil
3/4 c  Olive oil
1/2 c  Chopped parsley
1/4 c  Finely grated lemon peel
3    Garlic cloves crushed
3/4 c  Dry sherry

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.