Loin Of Pork In Sherry - cooking recipe

Ingredients

1 (6 lb.) loin of pork
2 1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 cloves garlic, minced
2 Tbsp. olive oil
2 1/2 c. dry sherry
1 Tbsp. flour
1/2 c. beef broth
2 Tbsp. minced parsley

Preparation

Have your butcher cut through the bones in back to ease separating chops.
Have him trim all visible fat (he won't!).
Trim away all fat possible.
Rub the loin with salt, pepper and garlic. Season for two hours at room temperature if you will.
Heat oil in large pan and brown pork on all sides.
Pour off fat and add sherry.
Cover tightly and bake at 350\u00b0 for 2 1/2 hours.