Instructions: Prepare the marinade: In a large heavy saucepan, heat the oil over very low heat. Add the garlic and cook 2 minutes, stirring occasionally, or until fragrant. Add the sherry and cook 1 minute. Add the orange juice, sage, rosemary, and bay leaf. Heat to boiling over high heat and cook 6 minutes, or until the liquid is reduced to 1 1/2 cups. Strain and set aside.

Line the bottom of an 11- by 7-inch roasting pan with aluminum foil and place the pork in the pan. Sprinkle the meat with the salt and pepper and pour 1/2 cup of the marinade over. Cover and refrigerate 8 hours, or overnight, turning the pork often in the marinade.

Preheat the oven to 450 degrees. Drain the marinade from the pork and reserve. Roast the pork 30 minutes, basting with the reserved marinade every 15 minutes. Reduce the heat to 400 degrees and roast 30 minutes longer, basting every 15 minutes, or until golden brown and crispy. Transfer to a platter and let stand 10 minutes before carving.

Meanwhile, in a small saucepan, heat the remaining 1 cup marinade over very low heat. Stir in the lemon juice. Add the butter and swirl the pan just until the butter is melted. Stir in the parsley. Carve the pork and pass the sauce on the side.

This recipe yields 6 to 8 servings.

Comments: Spain is famous for sherry, luscious oranges, and succulent pork, so combining the three is natural. The nutty taste of sherry and the sweet tang of the oranges are perfect foils for the pork. The marinade does double duty here - as a tenderizer and as a sauce.

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