Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Guinness & Honey Glazed Pork Loin Recipe
    Lost? Site Map

    Guinness & Honey Glazed Pork Loin

    Guinness & Honey Glazed Pork Loin. Photo by Rita~

    1/2 Photos of Guinness & Honey Glazed Pork Loin

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    bluemoon downunder's Note:

    In his Las Vegas restaurant, The Nine Fine Englishmen, Kevin Dundon serves this Guinness glaze in a dish mixed with olive oil for dipping bread into instead of butter. Pork loin cooked with this glaze sounded just too delicious not to share. I found this recipe in the March 2005 issue of the BBC Good Food magazine. It is part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. He serves this pork loin with colcannon and cabbage. As he says “I love buttered cabbage with this pork. Simply heat a knob of butter and cook the remaining finely shredded cabbage (the other half of the Savoy cabbage used in his colcannon recipe) for 5 minutes, so it’s still just a little crunchy.” I have already posted his side dish colcannon - Colcannon Colcannon - and his prepare-ahead starter - Smoked Wild Irish Salmon With Chive Pancakes Smoked Wild Irish Salmon With Chive Pancakes. The preparation and cooking times provided below are my guesstimates. Kevin says that this dish will be "ready in 2 hours". Please mention your experience of cooking times if reviewing the recipe. I’ll also post his dessert for this St Patrick's Day menu: Sheridan’s Cream Sticky Pudding. All the dishes in this menu sound like any-time-of-year dishes to me! I certainly shan't be waiting until 17 March 2006 before making any of them!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Heat the oven to 200ºC/fan 180ºC/gas 6.
    3. 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 (reserving 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. 4
      Remove the pork from the roasting tray and leave to rest.
    5. 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. 6
      Carve the pork into thin slices and place on top of the colconnan (see Colconnan Colcannon). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
    7. 7
      My Notes: I really don’t think you could get any clearer instructions than Kevin Dundon’s. Yet the recipe is far from prescriptive. And I just love his catering for varied tastes in his “Season the pork with pepper and salt, if you want” instruction! And the option of using “wine, Champagne or water”. I'll be looking closely at any more of his recipes I come across.

    Browse Our Top Pork Loins Recipes

    Ratings & Reviews:

    • on March 18, 2009

      55

      This was delicious. I didn't have a loin but used pork chops instead and couldn't have been happier with result.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2008

      35

      Turned out okay in the end. Wasn't too thrilled by the smell of the guinness reduction though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2006

      55

      I made the glaze as directed and started to brush right from the start. At the 20 minute point I poured all the glaze over the pork. Let it thicken along with the juices from the pork. I did glaze till it was done cooking. It thickened so nicely that I skipped the wine/water/or champange.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Guinness & Honey Glazed Pork Loin

    Serving Size: 1 (1035 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1152.7
     
    Calories from Fat 377
    32%
    Total Fat 41.9 g
    64%
    Saturated Fat 14.5 g
    72%
    Cholesterol 210.0 mg
    70%
    Sodium 208.6 mg
    8%
    Total Carbohydrate 81.9 g
    27%
    Dietary Fiber 0.0 g
    0%
    Sugars 59.6 g
    238%
    Protein 68.7 g
    137%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites