Guinness & honey glazed pork loin

Guinness & honey glazed pork loin

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(20 ratings)

Cook: 2 hrs


Serves 6
Kevin Dundon's Guinness-glazed pork loin is so tasty and easy to carve

Nutrition and extra info

Nutrition: per serving

  • kcal725
  • fat27g
  • saturates10g
  • carbs56g
  • sugars55g
  • fibre0g
  • protein65g
  • salt0.4g
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  • 300ml Guinness
  • 100ml clear honey
  • 250g light muscovado sugar
  • 2kg skinless, boneless loin of pork, ask your butcher for the thick end



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • splash white wine, Champagne or water
  • few sprigs flat leaf parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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Comments (19)

SarahForde's picture

Hi, does anyone know roughly how long it takes to reduce the honey, guiness and sugar liquid to half once it gets to simmering point? Thanks

maggiebleksley's picture

The glaze was delicious and we loved it. Would definitely cook it again, but next time I'll allow at least half an hour longer for roasting. I used less than half the suggested amount of pork and thought the time recommended seemed quite short even for that, as it has to be cooked quite slowly, so that the glaze won't turn to toffee. After turning the oven down and cooking for 50 minutes, it still wasn't cooked through. I think that it would need a good hour longer for a 2 kilo joint, keeping it moist by basting with the glaze.

raine3's picture

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

dribble42's picture

Recipe oven temperatures look wrong and so do the timings?

deledge's picture

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

glenyst's picture

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

callymazoo's picture

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.

mandylou's picture

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

velvetrose's picture

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

goldfish26's picture

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

gabdilla's picture

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

jimmy1357's picture

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

laderaver's picture

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

oldtart's picture

Forgot to rate it!!

oldtart's picture

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.

elmerfud's picture

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!

ksanchez's picture

Found the glaze to be a bit rich and took a long time to reduce.

Probably wont try this one again.

julianaiwg's picture

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!

kirsteng's picture

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

Questions (0)

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Tips (1)

rach308's picture

Cook the glaze the day before you are cooking the meat and keep in the fridge so it thickens up. Also good on gammon!! :-)