In the U.S., St. Patrick’s Day is typically celebrated with a dinner of corned beef and cabbage (and you already know how to make that). However, this is an Americanized dish and not traditional Irish table fare at all. In fact, you’re more likely to be served boiled bacon or sausages while visiting Ireland. Here we present the “real deal,” with some authentic, traditional recipes that truly represent the culture and spirit of the Irish people. Erin Go Brach!

Traditional Irish Recipes
Slow Roasted Pork Loin with Lemon, Garlic & Basil

  • 1 boneless pork loin
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup onion, minced
  • 1 tablespoon dried basil
  • 1/4 cup lemon peel, grated
  • 3 garlic cloves, crushed
  • 3/4 cup olive oil
  • 3/4 cup dry sherry

Score the pork line with a knife. Whisk together the parsley, onion, lemon peel, basil, garlic and two-thirds of the olive in a small bowl. (Reserve remaining olive oil for later use.) Rub this mixture onto the pork, distributing it evenly. Wrap the pork loin in foil and refrigerate overnight.

The next day, remove the pork loin from the refrigerator and let it come up to room temperature (about an hour). Preheat oven to 350’ Fahrenheit.

Brush the remaining olive oil onto the pork loin and set on a rack in a shallow roasting pan. Roast the pork for 2 ½ hours, or until meat registers 170’ Fahrenheit in the center. Set aside.

Add the sherry to the juices in the roasting pan. Deglaze over medium heat on the stovetop for 2-3 minutes. Pour off into a gravy boat or bowl.

Transfer pork to a serving platter and garnish with fresh lemon slices and additional parsley, if desired. Serve sherry sauce separately.

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