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
1 dsp rock salt
2 tbsps honey
6fl oz/175ml Guinness
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.