Pork loin is a very popular dish in various cultures, with its preparation standing out in Ireland, where a characteristic mix of herbs and citrus is used to enhance its flavor. In Latin America, this type of preparation is known in different regions by various names; for example, in Mexico and Central America it is simply called "adobado pork loin" or "pork loin in its juices," while in countries like Argentina and Chile, marinades with fresh herbs and citrus are also used to enhance the meat's flavor. The Irish influence on the cuisine of certain countries has led to the adaptation of traditional recipes with local ingredients, making lemon and herb pork loin a dish equally appreciated for its freshness and depth of flavor.
This traditional recipe combines fresh and aromatic ingredients like parsley, basil, and garlic, along with the citrus touch of lemon, creating a perfect balance that highlights the pork's tenderness and juiciness. The technique of marinating the meat overnight and cooking it at a controlled temperature ensures that every bite is tender and full of nuance. Furthermore, the sauce made with pan juices and sherry adds a sophisticated touch that elevates the dish to a gourmet experience.
How to Prepare Irish Pork Loin with Lemon and Herbs
To begin, pat the boneless pork loin dry with paper towels to remove excess moisture.
Make shallow cuts in the meat with a sharp knife so the flavors penetrate better.
In a small bowl, combine the finely chopped parsley, onion, lemon zest, basil, and garlic.
Add two-thirds of the olive oil to the herb mixture and whisk well to integrate all the ingredients.
Rub this mixture all over the pork loin, making sure to coat it evenly.
Wrap the meat in aluminum foil and refrigerate overnight to marinate and absorb the flavors.
Before cooking, let the pork rest at room temperature for one hour to reach the ideal temperature.
Preheat the oven to 350 degrees Fahrenheit (approximately 175 degrees Celsius).
With the remaining olive oil, brush the surface of the loin to give it a shine and prevent it from drying out.
Place the loin on a rack inside a shallow pan to allow for heat circulation.
Roast the meat until a meat thermometer inserted into the thickest part reads 170 degrees Fahrenheit (around 77 degrees Celsius), which will take approximately two and a half hours.
Once ready, remove the pork loin and set it aside.
Degrease the juices left in the roasting pan to prepare the sauce.
Mix the dry sherry with the juices and cover the pan to simmer for two minutes, allowing the sauce to reduce slightly.
Pour the sauce into a gravy boat to serve on the side so everyone can add it to their taste.
Transfer the pork loin to a platter and garnish it with fresh parsley and lemon slices.
Serve the loin accompanied by the sherry sauce and enjoy this delicious dish full of flavor and tradition.
