Honey and Guinness Glazed Pork Loin, Perfect For Easter


I found this recipe at food.com, but it is part of Irish cook Kevin Dundon’s suggested St. Patrick’s Day dinner menu. I always love cooking with Guinness and have yet to be disappointed.  It looks like a great Easter dinner entree or any day of the year.


  • 1 13 cup Guinness stout
  • 12 cup clear honey
  • 0.55 lb dark brown sugar
  • 2 kg/ 4.5 lb  boneless pork loin, skinless, ask your butcher for the thick end
  • 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 400 degrees F.
  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 320 degrees F. 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 caramelized 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 and place on top of the colconnan. (See side dishes for a recipes for this) Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.

Source: Food.com


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