Guinness & Honey Glazed Pork Loin

AuthorTom W.Category

Yields6 Servings

 300 ml Guinness stout
 100 ml Clear honey
 250 g Llight muscovado sugar
 2 kg Welsh boneless pork loin
 White wine or Champagne or Water
 3 Sprigs flat leaf parsley

1

The Glaze: Put the Guinness, honey and sugar into a pan, and reduce by almost half to form a sweet, syrupy glaze, then allow to cool.

2

Heat the oven to 200ºC/fan 180ºC/gas 6.

3

Season the pork with pepper and salt, if you want, place on a baking tray, and roast for 20 minutes. Then turn the heat down to 160ºC/fan 140ºC/gas 3. Remove the pork from the oven and brush all over with most of the glaze (save a few tablespoons), cook for a further 40-50 minutes, brushing and basting the pork as it cooks until it’s beautifully caramelised and glazed.

4

Remove the pork from the roasting tray and leave to rest.

5

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 minutes until you have a thick gravy.

6

Carve the pork into thin slices, glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.

Ingredients

 300 ml Guinness stout
 100 ml Clear honey
 250 g Llight muscovado sugar
 2 kg Welsh boneless pork loin
 White wine or Champagne or Water
 3 Sprigs flat leaf parsley

Directions

1

The Glaze: Put the Guinness, honey and sugar into a pan, and reduce by almost half to form a sweet, syrupy glaze, then allow to cool.

2

Heat the oven to 200ºC/fan 180ºC/gas 6.

3

Season the pork with pepper and salt, if you want, place on a baking tray, and roast for 20 minutes. Then turn the heat down to 160ºC/fan 140ºC/gas 3. Remove the pork from the oven and brush all over with most of the glaze (save a few tablespoons), cook for a further 40-50 minutes, brushing and basting the pork as it cooks until it’s beautifully caramelised and glazed.

4

Remove the pork from the roasting tray and leave to rest.

5

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 minutes until you have a thick gravy.

6

Carve the pork into thin slices, glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.

Guinness & Honey Glazed Pork Loin
2018-05-25T17:18:16+00:00

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