INGREDIENTS
3 cloves garlic, sliced
2 1/2 cups white wine
3 T lemon juice
1/4 cup olive oil
2 onions, chopped
2 bay leaves
2 t. thyme
1 T salt
1/2 t pepper
DIRECTIONS
Make slits in the roast and insert garlic slices. Combine the other ingredients in a bowl or resealable bag. Add the roast and marinate overnight or at least 8 hours. Bake at 325 degrees until the roast temp reaches 155 degrees at center. Remove from the oven and let rest for 15 minutes.
METHOD
You’ll need garlic to stuff into the pork loin, and white wine, lemon juice (not pictured), olive oil, onions, bay leaves, thyme, salt, and pepper for the marinade. 
I chop the onions and combine the other ingredients for the marinade.
Here’s the pork roast. When I went in search of my pork loin, I checked 3 stores. The store with the best deal actually had the most appealing product. Score! I was also thrilled to purchase pork from my native Indiana with this Indiana Kitchen pork loin. In order to get the $1.69/lb. deal, you had to get the BIG pork loin. Smaller portions retailed for $2.99/lb. so look for pork recipes in my upcoming meal plans.
That’s a lotta pork!
No way is my family of four consuming 10 pounds of pork loin in a sitting…or in even a week of eating leftovers. I cut off about 2 lbs. for dinner and cut slits all over the roast. Stuff slices of garlic into each of the slits. You can either submerse the roast into the bowl of marinade or put it in a large resealable bag. Refrigerate and marinate for at least 8 hours. You could easily do this the night before.
As for the rest of the pork: I cut it into 1 1/2 lb. portions and bagged it for the freezer.
Here is our roast pork loin. My husband put in into the oven while I was at dance class with the girls. For a 2-3 lb. roast, cook at 325 degrees for an hour and 15 minutes to an hour and 45 minutes. When the meat thermometer read 155 degrees, I removed the roast and let it rest for 15 minutes. The final temp will reach 160 degrees.
I sliced the roast on a platter and poured the cooking juices over the top.
While the pork roasted, I started my cabbage. Chop a head of cabbage.
Then, melt about half a stick of butter in a skillet that can be covered. I’ll go ahead and tell you that this cabbage is NOT prepared in a heart healthy manner. Sorry. Hey, it is a holiday.
Stir the cabbage with the butter to combine. Salt and pepper liberally. Then cover and cook over medium low heat for as long as it takes to caramelize your cabbage. Patience, Grasshopper.
I like mine a deep golden brown. This does take some time. Stir it occasionally throughout the process. Perfect.
Since St. Patrick’s Day involved the Irish people induldging during the season of Lent, I go ahead and take this sinful caramelized cabbage a step further. Pour in the cream, baby! Oh, but then turn off the heat and cover. 
Now for the potatoes. Butter again. I used another half a stick.
I baked 5 potatoes last night and then stuck them into the fridge for safe keeping. Slice em’ up.
While you’re at it, slice an onion too. Then throw it into that butter and listen to it sizzle. Cook and stir a couple of minutes.
Then add the sliced potatoes and give em’ a good dose of salt and pepper. Fry those potatoes and onions until browned and a little crispy.
With all components of our St. Patrick’s feast prepared, dish it up and enjoy! 
But wait…there’s MORE! You’ve gotta have dessert. Green dessert.I took a can of undrained, crushed pineapple and emptied it into a bowl.
Ideally, I would add a box of instant pistachio pudding. However, after 4 stores and no luck locating the coveted pistachio pudding (2 were sold out, 2 didn’t even carry the stuff) I decided to head home and improvise. I added a box of vanilla pudding and half a box of lime jello. Hey, it had to be green! 
Stir it up.
Add in a tub of whipped topping. 
Stir it up.
Now for some mini marshmallows.
Dish it up and sprinkle with a little green sugar. Mmmm. Fluffy sweetness!
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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