So did I hear you say that you are totally over corned beef & cabbage? Or that you never liked it to begin with? Well, don’t fret, I’ve got a great dish that you can serve on St. Patrick’s Day and there is no corned beef in sight. What you do have is a flavorful, succulent loin of pork roasted with a Guinness & Honey glaze.
I don’t know what it is with Guinness. I don’t really just like to sit around drinking pints of the stuff. Seriously, one pint makes me feel as though I’ve eaten an entire loaf of bread. But I absolutely love every recipe where it makes an appearance. An this pork loin is no exception. That Guinness Honey Glaze is amazing – sweet and tangy. Just the perfect flavor combination for pork.
And these little potatoes are fantastic all on their own. I’ve rubbed them in a bit of bacon drippings and roasted them until soft and tender. Then they are sprinkled with a bit of sea salt. They’re great with or without the gravy.
This tasty dish is very easy to prepare leaving you plenty of time for other St. Patrick’s Day activities. Believe me, with their plate piled tall with this Guinness & Honey Glazed Pork Loin & Roasted Potatoes no one will be missing that Corned Beef & Cabbage!
Guinness & Honey Glazed Pork Loin with Roasted Potatoes
recipe adapted from: BBC Good Food
- 2 – 2 1/2 lb. Pork Loin
- 150 ml. Guinness Stout Beer
- 50 ml. honey
- 125 grams light brown sugar
- 1 cup beef or chicken broth
- splash Guinness
Preheat the oven to 355° F.
For the glaze: Place the Guinness, honey and sugar into a deep sided saucepan. Cook over medium heat until the mixture is reduced by half and thickens to make a syrupy glaze. Take care that the mixture does not boil out of the pot onto your stove. You will be very sorry to have to clean up that sticky mess!
Season the pork loin with salt and pepper. Place in in a roasting tin and bake for 20 minutes.
After 20 minutes, generously baste the pork with the glaze and then continue to cook for a further 40 -50 minutes, continuing to occasionally brush the glaze over the meat from time to time. Reserve 1 Tablespoon of the glaze for the gravy.
Once it reaches an internal temperature of 160° F, remove it from the oven. Place on a cutting board to rest and tent it with aluminum foil.
Pour the 1 Tablespoon of glaze into the roasting tin, add a splash more of Guinness and one cup of broth. Place over a burner and heat until it comes to a boil. Whisk in a bit of flour if you would like the gravy to be a bit thicker.
Serve Pork with the Gravy and Roasted Potatoes.
- 2 lbs. Baby Red Potatoes
- 1 Tablespoon Kosher Salt
- 1/2 cup of reserved bacon drippings or canola oil
- salt & pepper to taste
Preheat the oven to 400°F. Place the baby potatoes in a large pot and fill with enough water to cover them by 1″. Add the salt to the water and heat until they just reach a boil. Remove the potatoes from the heat, drain and pat dry.
Place the melted bacon drippings or oil into a shallow dish. Add the potatoes and stir them around until they are coated. Transfer them to a baking sheet.
Season with additional salt and pepper. Place them in the oven and bake for 25 minutes. Carefully turn the potatoes over and continue to bake for 25 more minutes, or until they are soft and fork tender.
Guinness & Honey Glazed Pork Loin with Roasted Potatoes brought to you by: Runcible Eats (www.leaandjay.com)
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