Guinness & Honey Glazed Pork Loin
photo by Rita1652
- Ready In:
- 2hrs
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 300 ml Guinness stout
- 100 ml clear honey
- 250 g light muscovado sugar
- 2 kg boneless pork loin, skinless, ask your butcher for the thick end
- champagne or water
- 3 sprigs flat leaf parsley
directions
- 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.
- Heat the oven to 200ºC/fan 180ºC/gas 6.
- 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.
- 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 minutes until you have a thick gravy.
- Carve the pork into thin slices and place on top of the colconnan (see Colconnan recipe #123663). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
- 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.
Reviews
-
So, to start I thought I had brought a pork tenderloin from home to my mom's, turns out it was beef tenderloin (my darling hubby wrapped it in foil to freeze so I was identifying it by shape, lol). Well, I can honestly say, this is delicious with beef, too! My mom is having belly troubles, she still cleared her entire plate. Oh, then I used the leftover sauce on baked salmon a couple days later.... delicious!!! Use it for the pork, or beef, or fish, or chicken, the sauce is amazing. Hubby has a pork tenderloin in the freezer now, I will be making it for him once I'm back home ;). Thanks for an divine keeper of a recipe!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!