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Guinness and Honey Glazed Pork Loin

Although we are not big beer drinkers, we appreciate the virtues of said libation and are happy to make use of it in this marvelous recipe. Guinness, honey, and sugar are reduced down to a sweet syrup and used as a glaze for this succulent loin roast. We served it with Colcannon and roasted Brussels sprouts for the ultimate Irish meal. “Caithiseach!!!” That’s ‘delicious’ in Ireland!

Guinness and Honey Glazed Pork Loin

3 cups Guinness
2½ fl. oz. honey
9 oz. light muscovado sugar* (1¼ cups)
4 lb. boneless loin of pork
splash of wine or water

To make the glaze, put the Guinness, honey, and sugar in a large saucepan. Simmer and reduce to half. Set aside to cool. (Be mindful, the mixture can easily bubble over, as we know from experience!)

Heat the oven to 400°F. Season the pork with pepper and salt, place in a small roasting pan and cook for 20 minutes. Then turn down the heat to 325°F. Remove the roast from the oven and brush all over with all but a few tbs. of the glaze. Return to the oven and cook 40-50 minutes longer, brushing and basting as the pork cooks until it is beautifully caramelized and glazed.

Guinness and Honey Glazed Pork Loin

Remove from the oven and leave to rest on a cutting board. Pour the remaining glaze into the roasting pan, add the wine or water, and simmer to make a thick gravy. Carve the pork into thin slices and place on top of the Colcannon, then drizzle with the gravy.

*You may substitute dark brown sugar if you don’t have light muscovado sugar.

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