How to make Clodagh McKenna's Guinness-glazed pork for a St Patrick’s Day feast

This week, our chef Clodagh McKenna makes a honey-roast loin with buttered root vegetables
Clodagh McKenna
Clodagh McKenna13 March 2019

As Saint Patrick’s Day is this Sunday I thought I’d share a delicious Irish-inspired pork roast. I love using Guinness in marinades for meats — it brings a deep coffee and caramel flavour — combined with honey for sweetness.

I am serving this Guinness and honey-glazed pork loin with mashed parsnips and hazelnuts but you can swap the parsnips for colcannon (mashed potato with greens, such as cabbage) which I will be cooking this week on Channel 4’s Sunday Brunch.

I have a new weekly newsletter in which I will be sharing recipes, tablescaping tips, travel guides and lots more. Sign up on my website, clodaghmckenna.com, and be entered into a competition to receive a free copy of my new book, Clodagh’s Suppers!

In this Friday’s newsletter I will be sharing a delicious Guinness caramel tiramisu recipe, which would be perfect to serve after this roast pork. Kick-start the meal with a dozen Irish oysters — I love Carlingford oysters and you can buy them in good fishmongers around London, such as Bourne’s in Highbury and Harrods, and pour yourself a glass of Guinness. Sláinte!

Guinness and honey-glazed pork loin with mashed parsnips and hazelnuts

Serves: 6

Prep time: 30 minutes

Cooking time: 70 minutes

Serve with: a Guinness

Ingredients

  • 375ml Guinness
  • 100g clear honey
  • 200g light muscovado sugar
  • 2kg boneless loin of pork 

For the mashed parsnips and hazelnuts

  • 8 parsnips 
  • 100g hazelnuts 
  • 60g butter 
  • Sea salt and freshly ground black pepper  

Method

1. Pre-heat the oven to 200C/gas mark 6.

2. Start by making the glaze. Pour the Guinness, honey and sugar into a saucepan and place over a medium heat. Stir and continue to cook until it reduces by almost half to form a syrupy glaze, then allow to cool.

3. Season the pork with sea salt and freshly ground black pepper, place on a roasting tray and roast in the pre-heated oven for 20 minutes. Then reduce the heat in the oven to 150C/gas mark 3. Remove the pork from the oven and brush all over with most of the glaze, then cook for a further 50 minutes, brushing and basting the pork as it cooks until it’s beautifully caramelised and glazed.

4. While the pork is cooking, peel and chop the parsnips then place in a saucepan and fill half way with water. Season with sea salt and freshly ground black pepper. Bring to the boil then reduce the heat to simmer and cook until the parsnips are tender, about 25 minutes. Once the parsnips are cooked, drain, add the butter and mash until smoothx. Dry-roast the hazelnuts in a frying pan over a high heat, then roughly chop and fold through the parsnips.

5. Once the pork is cooked remove from the oven and leave to rest for 10 minutes. Slice the pork onto a warmed serving dish and serve with the mashed parsnips and roasted hazelnuts.

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