Best 4 Irish Loin Of Pork With Lemon And Herbs Recipes

Irish Loin of Pork with Lemon and Herbs: A Savory Delight

Embark on a culinary journey to the Emerald Isle with our tantalizing Irish loin of pork, a dish that showcases the harmonious blend of zesty lemon, aromatic herbs, and succulent pork. This recipe collection offers three irresistible variations to cater to every palate. Dive into the classic Irish loin of pork with lemon and herbs, where the citrusy tang of lemon perfectly complements the tender pork, while a medley of herbs adds a burst of freshness. For a touch of Mediterranean flair, try the Mediterranean-style pork loin with lemon and herbs, where sun-dried tomatoes, olives, and feta cheese create a vibrant medley of flavors. And for those who love bold and spicy dishes, the spicy pork loin with lemon and herbs is sure to ignite your taste buds with its fiery kick. Whichever recipe you choose, you're in for a pork-fect feast that will leave you craving for more.

Here are our top 4 tried and tested recipes!

IRISH LOIN OF PORK WITH LEMON AND HERBS

Irish Loin of Pork with Lemon and Herbs image

Make and share this Irish Loin of Pork with Lemon and Herbs recipe from Food.com.

Provided by _Pixie_

Categories Pork

Time 3h32m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 lbs boneless pork loin
1/2 cup parsley, Chopped
1/4 cup onion, Minced
1/4 cup lemon, rind of, Finely grated
1 tablespoon basil
3 cloves garlic, crushed
3/4 cup olive oil
3/4 cup dry sherry

Steps:

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 : Calories 952.5, Fat 63.1, SaturatedFat 17.6, Cholesterol 214.3, Sodium 178.7, Carbohydrate 4.6, Fiber 0.6, Sugar 1.3, Protein 67.5

IRISH PORK WITH HERBS & LEMON

Irish Pork With Herbs & Lemon image

Make and share this Irish Pork With Herbs & Lemon recipe from Food.com.

Provided by annconnolly

Categories Pork

Time P1DT2h40m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

6 lbs boneless pork loin
1/4 cup onion, minced
1 tablespoon basil
3/4 cup olive oil
1/2 cup parsley, chopped
1/4 cup lemon peel, finely grated
3 garlic cloves, crushed
3/4 cup dry sherry

Steps:

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 : Calories 952.5, Fat 63.1, SaturatedFat 17.6, Cholesterol 214.3, Sodium 178.7, Carbohydrate 4.6, Fiber 0.6, Sugar 1.3, Protein 67.5

IRISH LOIN OF PORK WITH LEMON AND HERBS

Irish Loin Of Pork with Lemon and Herbs image

Provided by joeyjoan K

Categories Pork

Number Of Ingredients 8

Ingredients

6 Tbsp pork loin, boneless
1/2 c parsley, chopped
1/4 c onion, minced
1/4 c lemon peel, grated
1 Tbsp basil
3 garlic cloves, crushed
3/4 c olive oil
3/4 c dry sherry

Steps:

1. Pat pork dry then score well with sharp knife.
2. Combine parsley, onion, peel, basil and garlic in a small bowl.
3. Whisk in 2/3 of oil; rub into pork.
4. Wrap in foil and refrigerate overnight; let pork stand at room temperature 1 hour before roasting.
5. Preheat oven to 350 degrees.
6. Brush pork with remaining olive oil and set on rack in shallow pan.
7. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees, about 2 1/2 hours; set meat aside.
8. Degrease pan juices.
9. Blend Sherry into pan juices; cover and cook over low heat 2 minutes.
10. Pour into sauceboat and transfer pork to platter.
11. Garnish with fresh parsley and lemon slices - Serve sauce separately.

ITALIAN HERB-CRUSTED PORK LOIN

Italian Herb-Crusted Pork Loin image

I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. -Kim Palmer, Kingston, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon each dried basil, thyme and rosemary, crushed
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
8 medium carrots, halved lengthwise
2 medium onions, quartered

Steps:

In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

Tips:

To ensure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare, 150 degrees Fahrenheit (66 degrees Celsius) for medium, and 160 degrees Fahrenheit (71 degrees Celsius) for well-done.
If you don't have a meat thermometer, you can check the doneness of the pork loin by making a small incision in the center. The juices should run clear, not pink.
Let the pork loin rest for 10 minutes before slicing and serving. This allows the juices to redistribute, making the meat more tender and flavorful.
Serve the pork loin with your favorite sides, such as roasted potatoes, mashed potatoes, or steamed vegetables.
To make a delicious gravy, deglaze the pan with white wine or chicken broth after cooking the pork loin. Add some of the herbs and lemon zest from the marinade, and simmer until thickened.

Conclusion:

Irish loin of pork with lemon and herbs is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its juicy, flavorful meat and bright, citrusy sauce, this dish is sure to impress your guests. So next time you're looking for a special meal to prepare, give Irish loin of pork with lemon and herbs a try. You won't be disappointed.

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