Name: Guinness & honey glazed pork loin
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Irish
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

Home
Recipes
Guinness & honey glazed pork loin

Guinness & honey glazed pork loin

Good Food team

Save recipe

Serves 6

Easy

Cook: 2 hrs

A star rating of 3.9 out of 5.31 ratingsRate

loading...

Kevin Dundon's stout-glazed pork loin is so tasty and easy to carve

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Colcannon

A star rating of 4.6 out of 5.37 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal725
fat27g
saturates10g
carbs56g
sugars55g
fibre0g
protein65g
salt0.4g

low

Method

step 1

To make the glaze, put the stout, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
step 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 per 500g. 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.
step 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 stout syrup, drizzle a little on the plates and finish with a sprig of parsley.

Recipe from Good Food magazine, March 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.31 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now