Guinness & honey glazed pork loin

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1. To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
2. Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
3. Remove the pork from the roasting tray and leave to rest. Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil, simmer for a few mins until you have thick gravy. Carve pork into thin slices and place on top of the colcannon (see separate recipe). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.

Per serving

725 kcalories, protein 65g, carbohydrate 56g, fat 27 g, saturated fat 10g, fibre 0g, salt 0.4 g

Latest comments and suggestions

• Kirsten

  08 December 2007

  Kirsten rated and commented on this recipe

  

  Amazing, simple, amazing, yummy - everyone loved it!!!! THey still talk about it and I made it for Mother's Day mmm might make it again tomorrow

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• miss.moss

  06 March 2008

  miss.moss rated and commented on this recipe

  

  Was very good, but took forever to reduce the glaze. Would add perhaps a few shakes of crushed red peppers or some such to the glaze -- when first tried, it seemed to be missing something, but when we put it with a spicy turnip gratin, the mix was fantastic. Will definitely make again!

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• K

  07 August 2008

  K rated and commented on this recipe

  

  Found the glaze to be a bit rich and took a long time to reduce. Probably wont try this one again.

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• almarsha

  14 September 2008

  almarsha rated this recipe

  

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• Gar

  17 January 2009

  Gar commented on this recipe

  I made a slight twist to this reciep by using pork loin chops in a casserole dish with the honey glaze and roasting at 180 degrees for 20 minutes, when cooked I removed the chops and thickened the sauce with a little flower, it was fantastic!

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• Evelyn

  16 March 2009

  Evelyn commented on this recipe

  I cooked this for 3 different dinner parties and each time the guests almost licked the plates. It was delicious. I'll definitely make it again.

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• Evelyn

  16 March 2009

  Evelyn rated and commented on this recipe

  

  Forgot to rate it!!

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• Michelle Goody

  07 April 2009

  Michelle Goody commented on this recipe

  The pork was lovely, but found the glaze too sweet! And it did take forever to reduce!!

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• jimmy

  22 September 2009

  jimmy rated and commented on this recipe

  

  Fantastic!! Tasted great; did take quite a while to reduce and was quite messy but definately worth it. New Sunday favourite!

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http://www.bbcgoodfood.com/recipes/2648/

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Ingredients

• 300ml Guinness
• 100ml clear honey
• 250g light muscovado sugar
• 2kg skinless, boneless loin of pork , ask your butcher for the thick end
• splash white wine , Champagne or water
• few sprigs flat leaf parsley

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook min 2 hrs

Ingredients

• 300ml Guinness
• 100ml clear honey
• 250g light muscovado sugar
• 2kg skinless, boneless loin of pork , ask your butcher for the thick end
• splash white wine , Champagne or water
• few sprigs flat leaf parsley

Per serving

725 kcalories, protein 65g, carbohydrate 56g, fat 27 g, saturated fat 10g, fibre 0g, salt 0.4 g

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