Find More Recipes

Guinness and Honey Glazed Pork Loin

Ready in 1 hr 35 mins + waiting

Recipe by Graham 

Guinness and Honey Glazed Pork Loin is so tasty and easy to carve, I'm surprised I don't make it every weekend! Truly, it's a masterpiece of simplicity that goes to the table looking like a million dollars and tastes like sliced nectar! Guinness and Honey Glazed Pork Loin is perfect for eating with broccoli and Champ (or Colcannon)

Preparation Time

5 Minutes + waiting

Cooking Time

1 Hour 30 Minutes

Ingredients for Guinness and Honey Glazed Pork Loin

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

½ pint Guinness
5 tablespoons clear liquid honey
8 oz light muscovado sugar
3 - 4 lb skinless, boneless loin of pork
  salt and pepper
a splash white wine
a few sprigs flat leaf parsley

How to Cook Guinness and Honey Glazed Pork Loin

  1. To make the glaze, put the Guinness, honey and sugar into a pan over a medium heat. Simmer until the quantity has reduced to about half then allow this sweet syrupy glaze to cool (reducing to a glaze may take a little while, so it's worth doing well ahead of time).
  2. Season the pork well with salt and freshly-ground black pepper. Place the joint on a baking tray and roast in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 20 minutes. After 20 minutes, turn the heat down to moderate (Mk 3 - 325ºF - 170ºC), remove the pork from the oven and brush all over with the glaze (reserving 3 or 4 tablespoons). Return the pork to the oven and cook for a further 40-50 minutes, brushing and basting the meat as it cooks until it's caramelised and glazed.
  3. Remove the pork from the roasting tray and set aside to rest. Meanwhile, pour the reserved glaze into the roasting tray and stir in the wine (water's okay if you prefer). Place the roasting tray on the heat and bring the contents to the boil, simmer for a few minutes, stirring all the time, until you have thick gravy.
  4. If you are serving this with Champ (or Colcannon), carve the pork into thin slices and place on top of the champ. Drizzle a little of the Guinness syrup over the meat and garnish the plates with a sprig of parsley.
GRAHAM'S HOT TIP:
When buying the pork, be sure to ask for a skinless, boneless loin of pork and ask your butcher for the thick end.
 
GRAHAM'S WINE RECOMMENDATION:
Depending on your personal preference, there are two wines that work well with this. An Alsace white wine like Edelzwicker or the light red Pinot Noir. Neither will 'do battle' with the Guinness and honey glaze.