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
HOISIN AND HONEY GLAZED PORK CHOPS
Make and share this Hoisin and Honey Glazed Pork Chops recipe from Food.com.
Provided by Happy Harry 2
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 4oo degrees.
- Cut scallions diagonally into 2-inch pieces.
- Whisk remaining ingredients except pork in a large bowl Add scallions and pork, turning pork to coat.
- Arrange pork in 1 layer in shallow baking dish. Spoon remaining sauce with scallions over pork and roast 15-20 minutes.
- Turn on broiler and broil pork 5-6 inches from heat until top is slightly caramelized, 2-5 minutes. Let stand, uncovered, 5 minutes.
- Serve pork topped with pan juices.
Nutrition Facts : Calories 298.1, Fat 14.8, SaturatedFat 5, Cholesterol 75.3, Sodium 1037.1, Carbohydrate 16.7, Fiber 1.1, Sugar 11.6, Protein 24.2
DEEN BROS. WHISKEY-GLAZED PORK LOIN
I love anything glazed with Jack Daniel's, and since I buy pork loins in bulk from Sam's Club, I thought I'd try this. Recipe is from The Deen Bros. Cookbook (Paula Deen's sons, Jamie and Bobby).
Provided by mailbelle
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Line a roasting pan with foil. Season the pork with salt and pepper and place in the prepared pan.
- In a small bowl, whisk together the maple syrup, whiskey, and mustard powder. Brush the pork with half of the glaze.
- Roast about 1 hour and 15 minutes or until internal temperature of pork reaches 150 degrees, brushing with the remaining glaze after 45 minutes. Let the pork rest 10 minutes before slicing.
Nutrition Facts : Calories 672, Fat 40, SaturatedFat 13.8, Cholesterol 170.1, Sodium 120.9, Carbohydrate 13.8, Fiber 0.1, Sugar 12, Protein 56.6
CHIPOTLE AND HONEY-GLAZED PORK CHOPS
Make and share this Chipotle and Honey-Glazed Pork Chops recipe from Food.com.
Provided by gailanng
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chipotle chiles under running water. Slit them open and remove seeds. Pat chiles dry on a paper towel. Chop them and put them in a small bowl. Add honey, water and salt. Whisk thoroughly to combine.
- Preheat oven to 350°F. Heat a large oven-proof skillet over medium-high heat. Season pork chops with salt and pepper on both sides and set aside. Add oil to pan. When hot, add pork chops and brown, 1 to 2 minutes per side. If needed, brown chops in batches so as not to overcrowd the pan.
- Return all chops to skillet or a rimmed baking sheet and brush both sides with chipotle-honey glaze. Place in the oven and cook for 15 to 20 minutes, depending on thickness of chops, until they are cooked through. Watch closely as honey glaze scorches easily. Serve chops on a platter and drizzle with any leftover pan juices.
Nutrition Facts : Calories 416.2, Fat 21.4, SaturatedFat 6.4, Cholesterol 137.3, Sodium 255.5, Carbohydrate 13, Sugar 12.9, Protein 41.3
HONEY GARLIC GLAZED PORK LOIN ROAST
Make and share this Honey Garlic Glazed Pork Loin Roast recipe from Food.com.
Provided by Robbie 22
Categories High Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375˚F.
- Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
- Pat dry pork loin with paper towels.
- In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
- Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
- Take the spice mix and rub it all over the pork loin.
- Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
- Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
- In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
- Brush remaining honey mixture over the pork loin. Add 1 cup chicken broth in bottom of pan.
- Roast for 25 minutes.
- In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.
- Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook.
- Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.
- Stir vegetables half way through cooking.
- Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.
- Cut the pork in slices and serve with veggies. Used potatoes, carrots, and onions.
Nutrition Facts : Calories 432.5, Fat 20, SaturatedFat 6.5, Cholesterol 137.9, Sodium 861.2, Carbohydrate 10.5, Fiber 0.4, Sugar 9, Protein 50.3
GUINNESS GLAZED PORK CHOPS
Make and share this Guinness Glazed Pork Chops recipe from Food.com.
Provided by Veghead
Categories Pork
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For the marinade, stir together the stout, onion, honey mustard, garlic, and caraway seed; pour over chops. Close bag. Marinate chops in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.
- Remove chops; pour marinade into a small saucepan and bring to boiling. Reduce heat; simmer, uncovered, about 15 minutes or until marinade is reduced by about half. Sprinkle chops with salt and pepper. Arrange preheated coals around a drip pan in a grill with a cover. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the chops will cook. count ?one thousand one, one thousand two,? etc. Being able to keep your hand there for a count of four is equal to medium.) Place chops on grill rack directly over drip pan. Cover and grill for 30 to 35 minutes or until the juices run clear, brushing chops frequently with marinade during the last 10 minutes of grilling. Discard any remaining marinade. Makes 4 servings.
- To broil: Prepare marinade and chops as directed, except place chops on the unheated rack of a broiler pan. Broil with surface of chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once and brushing frequently with marinade the last 10 minutes of broiling. Discard any remaining marinade.
Nutrition Facts : Calories 78.2, Fat 1.6, SaturatedFat 0.1, Sodium 139.4, Carbohydrate 9.7, Fiber 0.6, Sugar 3.4, Protein 0.9
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