------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Irish Loin of Pork with Lemon and Herbs
Categories: Pork Main dish Marinade
  Servings:  8

      6 lb boneless pork loin                1/2 c  chopped parsley
    1/4 c  minced onion                      1/4 c  finely grated lemon peel
      1 T  basil                               3 ea garlic cloves crushed
    3/4 c  olive oil                         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.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Pork Chops in Wine Sauce
Categories: Pork Easy Main dish
  Servings:  4

      1 t  sage                                4 ea 1" thick pork chops
      1 t  rosemary                            2 T  butter
      1 t  salt                                1 T  olive oil
      2 ea garlic cloves chopped             3/4 c  dry white wine
      1 x  Freshly ground pepper

  Combine Sage, rosemary, garlic, salt and pepper.  Press a little of this
  mixture firmly into both sides of each of the pork chops.

  Melt  butter and oil in heavy 10 to 12 in skillet.   Brown chops on both
  sides,  turning  carefully with tongs.   Remove and pour off all  but  a
  small  amount of fat from pan.   Add 2/3 of the wine and bring to  boil.
  Return  chops  to pan.   Cover, reduce heat and simmer until  chops  are
  tender when pressed with tip of knife,  about 25 to 30 minutes.

  When ready to serve,  remove chops to heated plate.   Add remaining wine
  to skillet and boil down to a syrupy glaze.  Pour over chops.

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