Pork Loin With Lemon

Name: Pork Loin With Lemon
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 8 serving(s)
Ingredients: 1 (3 lb) center-cut boneless pork loin; 1 teaspoon grated lemon zest; 2 garlic cloves, finely chopped; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons olive oil; salt; fresh ground black pepper; 1/2 cup dry white wine

Submitted by ratherbeswimmin

"In ' 1,000 Italian Recipes' by Michele Scicolone"

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Ready In:: 1hr 55mins
Ingredients:: 8
Serves:: 8

ingredients

1 (3 lb) center-cut boneless pork loin
1 teaspoon grated lemon zest
2 garlic cloves, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
salt
fresh ground black pepper
¹⁄₂ cup dry white wine

directions

Position a rack in the center of the oven; preheat the oven to 425° ; oil a roasting pan just large enough to hold the meat.
In a small bowl, mix together the lemon zest, garlic, parsley, oil, and salt and pepper to taste.
Pat the meat dry with paper towels.
To butterfly the pork, place it on a cutting board; with a long sharp knife such as a boning knife or chef's knife, cut the pork almost in half lengthwise, stopping about 3/4 inch from one long side.
Open the meat like a book; spread the lemon and garlic mixture over the side of the meat; roll up the pork from one long side to the other like a sausage and tie it with kitchen string at 2-inch intervals.
Sprinkle the outside with salt and pepper.
Place the meat fat-side up in the prepared pan; roast for 20 minutes.
Decrease oven temperature to 350°; roast 40 minutes more; add the wine and roast 15-30 minutes longer, or until the temperature on an instant-read thermometer reaches 150°.
Transfer the roast to a cutting board; cover the meat loosely with foil; let rest for 10 minutes before slicing.
Place the pan on the stove over medium heat and reduce the pan juices slightly.
Slice the pork and transfer it to a serving platter; pour the juices over the meat; serve hot.