roast pork dinner 1

I’ve been feeling a little homesick for Ireland these past few days. Am I allowed to use the word ‘homesick’ if I’ve never actually lived there? I’ve visited there so many times, it’s like I’ve lived there. Seriously, nearly every page of my passport has green ink on it! I should really just get an Irish passport already, I hate waiting in the Non-EU line at customs! I tried going through with Kevin before, but nope, they accepted him and I was told to go back into the Non-EU line. So I waited and waited and when I finally reached the Customs official, he asked me where my husband was. Next time Kevin, you’re waiting with me! I don’t know where this sudden longing to be back in Ireland is coming from. Maybe it’s because we’ve been drinking loads of Barry’s Tea and we don’t have proper biscuits and snacks to have with it. HAHA. Maybe it’s because we know we won’t be traveling much this year and that makes me miss my in-laws a bit more than usual. But anyways, this desire to be in Ireland has inspired me to cook Irish dishes all week. Sometimes, I feel bad for only making Korean or Italian dishes at home. Meat and potatoes have turned into kimchi and rice or pasta and salads in this house. So I dedicate this week to you my dear. I’ll cook all your favorite dishes, save for Steak and Kidney Pie. I still haven’t a clue how to make that.

The first Irish meal this week is a Pork Roast. I picked up a nice boneless pork loin from Whole Foods, big enough to feed 4-5 people. It was just us two for dinner, so I cut the loin in half. The cutting board you see in the photo is about the size of my hand. How cute is that? This is how I season the pork loin. I drizzle a little olive oil all over and then coat the loin with generous amounts of herbs de provence, maldon sea salt and fresh cracked black pepper. Then I sprinkle a bit more maldon flakes on top. The sea salt helps create a nice dry crispy surface on the pork loin that is oh so tasty.

roast pork

I roast the pork loin in a baking dish dressed with potatoes at 375F for 45 minutes. I don’t mind my pork a little pink, but Kevin prefers his well done, so I roasted it until the internal temperature reached 165F. Let the pork rest for about 10 minutes before carving.

sliced pork

I usually peel and halve larger potatoes, but for this roast I decided to use fingerling potatoes. I tossed them in olive oil with salt and pepper and placed them around the pork loin. They were beautifully golden after 30 minutes so I took them out and put the pork back in to finish cooking on its own for another 15 minutes.

fingerling potatoe side

I love roasted carrots. I didn’t have a chance over the weekend to pick up local carrots from the farmers market. So I got a bag from the supermarket. Although they aren’t as flavorful as the locally farmed carrots, they were still lovely. I tossed them in some olive oil, a splash of red wine vinegar, salt, pepper and 2-3 sprigs of thyme.

carrot side dish

I blanched the french beans in salted boiling water and then sauteed them in olive oil, butter and garlic.

garlic french beans

I like to dress parsnips in maple syrup and olive oil or honey and olive oil. I placed the carrots on half of a tray and the parsnips on the other half and roasted them in the same 375F oven for about 15-20 minutes. After 10 minutes, I gave it a quick shake so they would roast evenly.

roasted parsnips

Everything came together beautifully. Pour over some gravy and you’re ready to eat. This is my plate. I prepared the perfect amount of food. We gobbled everything up without leftovers! I think I’m getting better and better at making roast dinners for two.

roast dinner plate

Try making this Pork Roast Dinner for your family today! It’s very simple to make and tastes so good. What other Irish dishes do you think I should make this week? Let me know which dishes you would like to see in the comment section below.

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