Friday 20 October 2017

Guinness and honey-glazed loin of pork

This is an excellent, really tasty dish for the family. Serves six to eight.

You will need

3-4 medium-sized carrots

2kg/4½lb pork loin, skin attached

Sunflower oil

1 dsp rock salt

Glaze

2 tbsps honey

6fl oz/175ml Guinness

Method

Pre-heat the oven to 200°C/Gas Mark 6. Lay the carrots (unpeeled) flat across a large roasting tray. Score the fat on the pork in a crisscross pattern with a very sharp knife.

Drizzle with a little sunflower oil and rub in the rock salt. Transfer to the oven and bake for 20 minutes. Meanwhile, put the honey and Guinness into a medium-sized pot and bring to the boil.

Simmer for 10-12 minutes until the mixture has reduced a little. After the pork has been in the oven for 20 minutes, remove from the oven and then reduce the heat to 170°C/Gas Mark 3.

Pour the honey and Guinness mixture over the pork and, using a pastry brush or spoon, rub the glaze over the meat. Return the pork to the oven and continue to cook for a further hour and 20 minutes, by which stage the juices of the meat should run clear and the skin should be nice and crisp.

Ensure the pork is cooked through — undercooked pork should not be eaten. Transfer the meat to a carving board and allow it to rest for a few minutes until you are ready to carve.

Serve with some delicious colcannon.

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