Guinness and Honey Glazed Pork Loin is a traditional Irish recipe for a classic dish of a roast pork loin with a Guinness, sugar and honey glaze. The full recipe is presented here and I hope you enjoy this classic Irish version of: Guinness and Honey Glazed Pork Loin.
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Why not try this rolled and glazed pork loin for Sunday lunch one weekend?
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
For the glaze, combine the stout, honey and sugar in a small saucepan. Set over medium heat, bring to a boil and cook until the volume has reduced by almost half and the mixture becomes a sweet, syrupy, glaze. Take off the heat and set aside to cool.
Pre-heat your oven to 200C (180C fan/gas mark 6).
Season the pork liberally with salt and freshly-ground black pepper. Set on a rack in a roasting roast for 20 minutes. At this point reduce the oven temperature to 160C (140C fan/gas mark 3). Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp). Return to the oven and 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 set aside to rest. Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the hob and bring everything to the boil. Reduce to a simmer and cook for a few minutes, until you have a thick gravy.
Carve pork into thin slices and place on top of the colcannon. Glaze with the stout syrup, drizzle a little on the plates and finish with a sprig of parsley.
