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.