Before getting the bread ready, we started putting together the star of the meal: a pork sirloin which will be covered in an apple-based sauce. Here we've minced garlic and are getting ready to rub the sirloin with sage and thyme.
The pork is slice open at several locations and stuffed with the diced fresh garlic.
After being rubbed down, the sirloin is wrapped tightly in plastic wrap and allowed to sit for a few hours so the flavors work in.
As a nod to the traditional corned beef and cabbage, we decided to make another Irish dish called colcannon, which is mashed potatoes with fried cabbage. Here Megan is slicing up a head of cabbage for frying.
Next we get back into the bread, which is going to have gouda cubes baked in. Here Megan is slicing up some delicious gouda cheese.
Small cubes of the gouda are dropped into our bread mix before we add the liquid ingredients.
Next a bottle of Killian's Irish Red is poured in and mixed. Guiness would be another good choice for an Irish theme.
While the bread mix is sitting, we start putting together the roast, which is placed in an oven-safe dish along with onions and carrots.
Here are the roast and bread mix, getting ready to hit the oven and start baking.
The bread comes out first, looking amazing and smelling great!
The roast is almost done, but it still needs a sauce, which we made using diced apples and onions, corn starch, and sparkling apple cider.
Dinner is just about ready, so it's time to bring the colcannon together. First we made standard mashed potatoes, then fried the cabbage and green onions, and now we're mixing the two together.
The cabbage and onions and stirred in gently.
Next the roast comes out of the oven and is sliced up.
Here's my plate of delicious St. Patrick's awesomeness - veggies, pork roast with the apple sauce, a dollop of colcannon, and a slice of gouda-beer bread.
Of course, we're going to wash it all down with a few extra Killians!
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