Guinness Honey Glazed Pork Loin Recipe Foodcom

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APRICOT-ROSEMARY GLAZED PORK LOIN



Apricot-Rosemary Glazed Pork Loin image

This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.

Provided by PaulaG

Categories     Pork

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 7

3 lbs pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup cooking sherry or 1/4 cup apple juice
2 teaspoons dried rosemary leaves, crumbled
2 garlic cloves, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Remove any excess fat from the roast.
  • Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
  • Sprinkle with salt and pepper.
  • In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
  • When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
  • Insert meat thermometer so tip is in center of thickest part of pork.
  • Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
  • Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
  • Cut roast into slices.
  • Heat the reserved apricot mixture and serve with roast.

BROWN SUGAR AND BALSAMIC GLAZED PORK LOIN



Brown Sugar and Balsamic Glazed Pork Loin image

Found this on an internet food blog. Looks like a different and delicious new way for my family to enjoy pork tenderloin! Posted here for safe keeping.

Provided by Taylors Mommy

Categories     Pork

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (2 lb) pork tenderloin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, crushed
1/2 cup water
glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Steps:

  • Combine sage, salt, pepper and garlic. Rub over roast.
  • Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours.
  • About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens.
  • Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Nutrition Facts : Calories 406, Fat 8.1, SaturatedFat 2.7, Cholesterol 147.6, Sodium 925, Carbohydrate 32.5, Fiber 0.2, Sugar 29.2, Protein 48

HONEY ROASTED PORK LOIN



Honey Roasted Pork Loin image

Make and share this Honey Roasted Pork Loin recipe from Food.com.

Provided by Lisa in Oregon

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs pork loin (boneless)
to taste salt and pepper
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth

Steps:

  • Preheat the oven to 375.
  • Season the pork and place in a roasting pan.( consider browning on all sides).
  • In a separate bowl, mix together the honey, juice, oil and thyme.
  • Pour over the pork.
  • Add the broth to the pan.
  • Bake until internal temperature reaches 150 (45-60 minutes).
  • Baste frequently.
  • Strain the pan juices into a saucepan small amount gravy flour .
  • Reduce until slightly thickened.
  • Serve over the sliced pork.

PINEAPPLE GLAZED PORK LOIN



Pineapple Glazed Pork Loin image

My husband is mere putty in my hands when I make this! I make new recipes ALL THE TIME, and sometimes he forgets if he's had it before, but not this one. This has a nice light taste, fresh green beans and simple boiled red skinned potatoes would be a nice side dish.

Provided by lets.eat

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless pork loin, trimmed of any visible fat
1 (8 1/2 ounce) can pineapple rings, unsweetened
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1 tablespoon packed light brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch

Steps:

  • Place pork loin in baking pan (I use pyrex).
  • Drain pineapple, reserving about 1/2 cup of the juice and remaining ingredients including cornstarch.
  • Bring to a boil, stirring constantly, until slightly thickened, remove from heat and set aside.
  • Brush pork loin with part of the glaze.
  • Bake uncovered at 350 degrees for 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.
  • Brush with glaze several times during baking time.
  • Turn pork loin 1 time during baking time and brush underside with glaze.
  • Let stand 5 minutes.
  • Heat pineapples with remaining juice and remaining glaze and serve with pork loin.
  • **Whendraining pineapple squeeze as much juice out as possible!
  • I always have a small can of pineapple juice on hand in case there isn't enough juice.

GUINNESS GLAZED PORK CHOPS



Guinness Glazed Pork Chops image

Make and share this Guinness Glazed Pork Chops recipe from Food.com.

Provided by Veghead

Categories     Pork

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless pork loin steaks, cut 1-1/4 inches thick (about 1-3/4 pounds total)
1 (12 ounce) bottle stout beer
1/2 onion, chopped
1/4 cup honey mustard
3 garlic cloves, minced
1 teaspoon caraway seed
salt and pepper

Steps:

  • Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For the marinade, stir together the stout, onion, honey mustard, garlic, and caraway seed; pour over chops. Close bag. Marinate chops in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.
  • Remove chops; pour marinade into a small saucepan and bring to boiling. Reduce heat; simmer, uncovered, about 15 minutes or until marinade is reduced by about half. Sprinkle chops with salt and pepper. Arrange preheated coals around a drip pan in a grill with a cover. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the chops will cook. count ?one thousand one, one thousand two,? etc. Being able to keep your hand there for a count of four is equal to medium.) Place chops on grill rack directly over drip pan. Cover and grill for 30 to 35 minutes or until the juices run clear, brushing chops frequently with marinade during the last 10 minutes of grilling. Discard any remaining marinade. Makes 4 servings.
  • To broil: Prepare marinade and chops as directed, except place chops on the unheated rack of a broiler pan. Broil with surface of chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once and brushing frequently with marinade the last 10 minutes of broiling. Discard any remaining marinade.

Nutrition Facts : Calories 78.2, Fat 1.6, SaturatedFat 0.1, Sodium 139.4, Carbohydrate 9.7, Fiber 0.6, Sugar 3.4, Protein 0.9

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