Guinness & honey glazed pork loin

Guinness & honey glazed pork loin

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(27 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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1st Oct, 2017
250 g of sugar??? Plus almost half of the Guinness in honey.? I halved the sugar after I saw how much there was and just put a couple of tbsp of honey in. The pork was ok but the sauce with the extra marinade in ruined it.. sickly sweet... other half wouldn't eat it.
SarahForde's picture
16th Jan, 2015
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
18th Mar, 2013
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.
18th Mar, 2013
Takes time as previously stated, but WELL worth the wait!
17th Mar, 2013
Recipe oven temperatures look wrong and so do the timings?
4th Feb, 2012
Pre prep the glaze and make sure cool otherwise just runs off.
28th Nov, 2011
Wasn't a favourite in our house, though was all eaten! Deemed to be "too sticky" by some, which could have been my cooking.
11th Oct, 2011
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.
23rd Jan, 2011
not very nice at all - glaze is sickly sweet and ruins the pork!!
21st Nov, 2010
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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9th Sep, 2014
Cook the glaze the day before you are cooking the meat and keep in the fridge so it thickens up. Also good on gammon!! :-)
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