GLAZED PORK LOIN RECIPES RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Season the ribs with sea salt and black pepper. Heat 1 tablespoon of oil in a lidded, ovenproof dish over a medium-high heat. Add the ribs, and brown in 2 batches, on all sides for 7 to 10 minutes.
  3. Peel and finely dice the onions. Peel the garlic.
  4. Drain any excess oil from the pan, add the onion and garlic and season with salt and pepper. Cook for around 4 minutes, or until the onion begins to brown.
  5. Add the maple syrup and bring to the boil, then reduce until the bubbles become slow and thick.
  6. Add the vinegar and cook for about 3 minutes, until well reduced. Add the chicken stock, return the ribs to the pan and bring to the boil.
  7. Put the lid on and place in the oven for 2 hours, or until the ribs are tender and flake with a fork, turning halfway through, and removing the lid for the last 30 minutes. Check on the ribs regularly to make sure the pan has enough liquid, adding 50ml of water at a time to keep the juices from running dry and burning.
  8. Serve the maple-glazed pork with your favourite vegetables.

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.