1 (4-pound) boneless pork loinSalt and pepper1/4 cup olive oil1/2 cup fresh lemon juice1/4 cup chopped fresh rosemary1/4 cup chopped fresh thyme1 tablespoon chopped garlic1/2 cup dry white wine1/2 cup chicken broth1/4 cup chopped parsleyPreheat oven to 425 degrees F (220 degrees C).Rub pork loin with salt and pepper. Heat olive oil in a large ovenproof skillet over high heat. Add pork loin and cook until browned, about 3 minutes per side. Remove pork loin from skillet.Add lemon juice, rosemary, thyme, garlic, wine, and chicken broth to the skillet. Bring to a boil, scraping up any browned bits from the bottom of the skillet. Return pork loin to the skillet.Roast in the preheated oven until a meat thermometer inserted into the center of the pork loin registers 145 degrees F (63 degrees C), about 30 minutes. Remove pork loin from skillet and let rest for 10 minutes before slicing.Pour the sauce from the skillet into a serving dish. Stir in parsley. Serve with pork loin.
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.