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Guinness & honey glazed pork loin

Serves 6
300ml Guinness
100ml clear honey
250g light muscovado sugar
2kg skinless, boneless loin of pork
splash of white wine or water
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 salt and pepper. Place on baking tray and roast for 20 mins. Then turn the heat down to 160c/fan 140c/gas 3. 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 roating tray, then add the wine or water. Place the pan on the heat and bring everything to the boil, simmer for a few mins until you have a thick gravy. Carve pork into thin slices and place on top of colcannon (see seperate recpie) Glaze with the Guinness syrup, drizzle a little on the plates ..perfect.
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