GUINNESS & HONEY GLAZED PORK LOIN RECIPE - BBC GOOD FOOD
Kevin Dundon's Guinness-glazed pork loin is so tasty and easy to carve
Provided by Good Food team
Categories Dinner, Lunch, Main course
Total Time 2 hours
Cook Time 2 hours
Yield 6
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, FatContent 27 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 55 grams sugar, ProteinContent 65 grams protein, SodiumContent 0.4 milligram of sodium
GUINNESS & HONEY GLAZED PORK LOIN RECIPE - BBC GOOD FOOD
Kevin Dundon's Guinness-glazed pork loin is so tasty and easy to carve
Provided by Good Food team
Categories Dinner, Lunch, Main course
Total Time 2 hours
Cook Time 2 hours
Yield 6
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, FatContent 27 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 55 grams sugar, ProteinContent 65 grams protein, SodiumContent 0.4 milligram of sodium
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From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 591 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
- Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
- Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
- To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
- Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
- Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour.
- Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes).
- Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
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PORK LOIN SANDWICH RECIPE | JEFF MAURO | FOOD NETWORK
Reviews 4.7
Total Time 7 hours 10 minutes
Category main-dish
- Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.
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Reviews 4
Total Time 30 minutes
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PORK MEATBALL RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 591 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
- Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
- Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
- To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
- Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
- Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour.
- Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes).
- Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
- Remove the tray from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or rocket, and serve it all together, dunking the buns in the gravy as you tuck in.
PORK LOIN SANDWICH RECIPE | JEFF MAURO | FOOD NETWORK
Reviews 4.7
Total Time 7 hours 10 minutes
Category main-dish
- Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.
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From cooking.nytimes.com
Reviews 4
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- Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.
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