Guinness Honey Glazed Pork Loin Food
GUINNESS & HONEY GLAZED PORK LOIN
Kevin Dundon's Guinness-glazed pork loin is so tasty and easy to carve
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 6
Steps:
- To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
- Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, 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 mins until you have thick gravy. Carve pork into thin slices and place on top of the colcannon (see separate recipe). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
Nutrition Facts : Calories 725 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 55 grams sugar, Protein 65 grams protein, Sodium 0.4 milligram of sodium
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
GUINNESS & HONEY GLAZED PORK LOIN
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 recipe #123663 - and his prepare-ahead starter - Smoked Wild Irish Salmon With Chive Pancakes recipe #123667. 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!
Provided by bluemoon downunder
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 1154, Fat 41.9, SaturatedFat 14.5, Cholesterol 210, Sodium 204, Carbohydrate 82.2, Fiber 0.1, Sugar 60, Protein 68.8
HONEY ROASTED PORK LOIN
Make and share this Honey Roasted Pork Loin recipe from Food.com.
Provided by Lisa in Oregon
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375.
- Season the pork and place in a roasting pan.( consider browning on all sides).
- In a separate bowl, mix together the honey, juice, oil and thyme.
- Pour over the pork.
- Add the broth to the pan.
- Bake until internal temperature reaches 150 (45-60 minutes).
- Baste frequently.
- Strain the pan juices into a saucepan small amount gravy flour .
- Reduce until slightly thickened.
- Serve over the sliced pork.
Nutrition Facts : Calories 610.9, Fat 38.7, SaturatedFat 12, Cholesterol 136.1, Sodium 189.7, Carbohydrate 18.4, Fiber 0.1, Sugar 18.1, Protein 45.9
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