Guinness & honey glazed pork loin

Guinness & honey glazed pork loin

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Cook time

Cook 2 hrs

Method

  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, sugar 55g, salt 0.4 g

Recipe from Good Food magazine, March 2005.

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Latest comments and suggestions

Results 1-20

  • Binder photo Kirsten

    08 December 2007

    Kirsten rated and commented on this recipe

    5 stars

    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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  • Binder photo miss.moss

    06 March 2008

    miss.moss rated and commented on this recipe

    4 stars

    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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  • Binder photo K

    07 August 2008

    K rated and commented on this recipe

    2 stars

    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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  • Binder photo almarsha

    14 September 2008

    almarsha rated this recipe

    2 stars

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  • Binder photo 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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  • Binder photo 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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  • Binder photo Evelyn

    16 March 2009

    Evelyn rated and commented on this recipe

    5 stars

    Forgot to rate it!!

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  • Binder photo 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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  • Binder photo jimmy

    22 September 2009

    jimmy rated and commented on this recipe

    5 stars

    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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  • Binder photo Louise

    11 February 2010

    Louise rated this recipe

    5 stars

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  • Binder photo Graziella from Malta

    13 April 2010

    Graziella from Malta rated and commented on this recipe

    5 stars

    Loved this mouthwatering recipe.... It's a must for Guinness lovers!! A smaller amount of honey was used... it still tasted great!!!

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  • Binder photo goldfish26

    08 October 2010

    goldfish26 rated and commented on this recipe

    1 stars

    Far too sweet, it spoiled a lovely bit of pork for my tastes. I needed to know how to reduce the sweetness.

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  • Binder photo Velvet Rose

    21 November 2010

    Velvet Rose rated and commented on this recipe

    5 stars

    Totally .... fantastic .. I love trying new things but this was amazing .. ok the sauce took a bit long ... but all good things come to those that wait ...... and oh boy that was sooo good

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  • Binder photo Amanda

    23 January 2011

    Amanda rated and commented on this recipe

    1 stars

    not very nice at all - glaze is sickly sweet and ruins the pork!!

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  • Binder photo TDubs

    11 August 2011

    TDubs rated this recipe

    5 stars

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  • Binder photo CallyM

    11 October 2011

    CallyM commented on this recipe

    Really looking forward to tasting it but it has been in an hour longer than it was meant to as uncooked inside. Used a little less sugar and replaced honey with maple syrup. Smells delicious.

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  • Binder photo evelyn-r

    28 November 2011

    evelyn-r rated and commented on this recipe

    3 stars

    Wasn't a favourite in our house, though was all eaten! Deemed to be "too sticky" by some, which could have been my cooking.

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  • Binder photo Del Edge

    04 February 2012

    Del Edge rated and commented on this recipe

    4 stars

    Pre prep the glaze and make sure cool otherwise just runs off.

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  • Binder photo Dribble

    17 March 2013

    Dribble commented on this recipe

    Recipe oven temperatures look wrong and so do the timings?

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  • Binder photo Raine3

    18 March 2013

    Raine3 rated and commented on this recipe

    5 stars

    Takes time as previously stated, but WELL worth the wait!

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Cook time

Cook 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
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Per serving

725 kcalories, protein 65g, carbohydrate 56g, fat 27 g, saturated fat 10g, fibre 0g, sugar 55g, salt 0.4 g

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