| 1 | Garnish fresh sprigs parsley garnish sliced lemon pat pork dry. |
| 2 | Score well with sharp knife. |
| 3 | Combine parsley, onion, peel, basil and garlic in small bowl. |
| 4 | Whisk in ?cup oil. |
| 5 | Rub into pork. |
| 6 | Wrap in foil and refrigerate overnight. |
| 7 | Let pork stand at room temperature 1 hour before roasting. |
| 8 | Preheat oven to 350 deg. |
| 9 | Brush pork with remaining 3 tablespoons olive oil. |
| 10 | Set on rack in shallow pan. |
| 11 | Roast until meat thermometer inserted in thickest part of meat registers 170 deg., about 2 ?hours. |
| 12 | Set meat aside. |
| 13 | Degrease pan juices. |
| 14 | Blend sherry into pan juices. |
| 15 | Cook over low heat 2 minutes. |
| 16 | Pour into sauce boat. |
| 17 | Transfer pork to platter. |
| 18 | Garnish with fresh parsley and lemon slices. |
| 19 | Pass sauce separately. |
