Happy St. Patrick's Day! And for most americans, just an excuse to drink a lot.
A few years back i worked the irish bar alley on third avenue, being my place one of the biggest, but not irish at all, we would get all the overflow from the irish bars. Let's just say I'm glad i no longer work there!
But will celebrate this paddy's day sitting on my porch drinking a cold guinness and eating a good meal. How i love being a grownup!!!
Printable Recipe - click here
1 1/2 lb pork loin, butterflied
salt and pepper
4 tablespoons mustard
1/4 lb deli corned beef, thin sliced
1 onion, 3 thin slices and rest cut into chunks
1/2 head cabbage, 3 thin slices and rest cut into chunks
2 tablespoons olive oil
6 cloves garlic, chopped
2 large potatoes, cut into 6 pieces each
2 cups guinness
4 cups beef stock
1 teaspoon mustard seeds
1 teaspoon black peppercorns
2 bay leaves
2 tablespoons brown sugar
1 tablespoon malt vinegar
1 tablespoon mustard
1 tablespoon flour
3 tablespoons butter, softened
Preheat oven to 350F.
Lay butterflied pork loin on a cutting board. Rub with salt and pepper on all sides. Spread mustard on top. Add corned beef, thin sliced cabbage and thin sliced onion. Sprinkle a little salt and pepper on top. Wrap meat around veggies, by rolling it and tie with kitchen twine.
Remove pork from pan and let it rest on a cutting board. With a slotted spoon remove vegetables from pot and place on a serving platter.
Add brown sugar, vinegar and mustard to pan juices and over high heat, reduce it by half. It should take from 10 to 15 minutes.
Mash flour into butter and add to reduced liquid and over high heat, whisk until slightly thickened.
Slice pork and place over veggies and pour gravy over pork. Serve hot.