Guinness and Honey glazed pork loin served with Colcannon

Following the Welsh recipes on St David's day here are some Irish recipes for St Patrick's Day...




Guinness and Honey glazed pork loin served with Colcannon




Ingredients:


Guinness and Honey glazed pork loin


300ml Guinness
100ml clear honey
250g light muscovado sugar
2kg skinless, boneless loin of pork , ask your butcher for the thick end
splash white wine , Champagne or water
few sprigs flat leaf parsley


Colcannon


1kg potatoes , well scrubbed (cut any large ones in half)
100g butter
140g sliced back bacon , finely chopped
1/2 small Savoy cabbage , finely shredded
150ml double cream


Method:


Guinness and Honey glazed pork loin


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.


Colcannon


Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and the cabbage for 5 mins. Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.


Per serving


Guinness and Honey glazed pork loin: 725 kcalories, protein 65g, carbohydrate 56g, fat 27 g, saturated fat 10g, fibre 0g, sugar 55g, salt 0.4 g


Colcannon: 364 kcalories, protein 9g, carbohydrate 29g, fat 25 g, saturated fat 13g, fibre 4g, sugar 0.2g, salt 1 g