Guinness & honey glazed pork loin
Kevin Dundon's Guinness-glazed pork loin is so tasty and easy to carve
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 2 hrs
- 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.
- 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.
- 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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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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Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version
15
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
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
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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18 March 2013
Maggie Bleksley rated and commented on this recipe
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