GUINNESS & HONEY GLAZED PORK LOIN WITH MASHED PARSNIPS & HAZELNUTS
1½ cups Guinness
1/3 cup clear honey
1 cup light muscovado sugar
4 ½ lbs boneless loin of pork
For the mashed parsnips and hazelnuts
½ cup hazelnuts
Sea salt and freshly ground black pepper
Pre-heat the oven to 400°F/gas mark 6.
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 the glaze reduces by almost half to form a syrupy glaze, then allow to cool.
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 300°F/ gas mark 3. Remove the pork from the oven and brush all over with most of the glaze, cook for a further 50 mins, brushing and basting the pork as it cooks until it’s beautifully caramelised and glazed.
While the pork is cooking, peel and chop the parsnips – then place in a saucepan and fill ½ the way with water. Season with sea salt and freshly ground black pepper. Bring to the boil and then reduce the heat to simmer and cook until the parsnips are tender, about 25 minutes. Once the parsnips are cooked drain off the water, and add the butter and mash. Dry roast the hazelnuts in a frying pan over a high heat, then roughly chop and fold through the parsnips.
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.