The perfect glaze for pork loin or gammon especially at Christmas. It's so very easy to do, yet if you were to buy it like this already done in a supermarket they'd charge a fortune for it. I used a nice piece of cured pork loin.
Madeira wine is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa.
Pork Loin with a Madeira and Honey Glaze
Before you begin, please note we're talking about 'cured' pork loin.
Get yourself a nice piece of cured pork loin and cut a criss-cross pattern just through the fat.
Ingredients in this Recipe
- 500g Cured pork loin
- 2 tablespoons soft brown sugar
- a good squeeze of runny honey
- 1 tablespoon Maderia wine
Method
Preheat your oven to 180C/350F or Gas 4
Cut a criss-cross pattern just through the fat. The mixture of brown sugar, runny honey and Maderia adds a lovely sticky glaze.
There's no real recipe for this, just lay the prepared cured pork loin on some kitchen foil and put it into a small baking dish. This saves messing up the baking dish too much as the sugar mixture will make it hard to clean.
In a small bowl mix together the sugar, honey Madeira wine and spoon this mixture over the scored pork and leave it for half an hour or so.
Roast in the pork wrapped loosely in the kitchen foil in the baking tray, basting regularly.
*My pork loin was 500g and took 1 hour and 15 minutes to cook.
Open up the foil for the last 15 minutes or 20 minutes of cooking, again basting with the glaze mixture.
As a rough guide, cured pork will need 30 minutes per 500g plus an extra 30 minutes - that's with foil covering it for most of the cooking time.
Cured Pork Loin with a Madeira and Honey Glaze
Ingredients
- Get yourself a nice piece of cured pork loin and cut a criss-cross pattern just through the fat.
- 500g Cured pork loin
- 2 tablespoons soft brown sugar
- a good squeeze of runny honey
- 1 tablespoon Madeira wine
Instructions
- There's no real recipe for this, just lay the cured pork loin on some kitchen foil and put it into a small baking dish. This saves messing up the baking dish too much as the sugar mixture will make it hard to clean.
- In a small bowl mix together the sugar, honey Madeira wine and spoon this mixture over the scored pork and leave it for half an hour or so.
- Roast in the pork wrapped loosely in the kitchen foil in the baking tray, basting regularly.
- *My pork loin was 500g and took 1 hour and 15 minutes to cook.
- Open up the foil for the last 15 minutes or 20 minutes of cooking, again basting with the glaze mixture.
Jan, I could eat this for breakfast right now! Merry Christmas, Janice. ;)
ReplyDeleteI am definitely going to try this out, it looks delicious!
ReplyDeleteHi Jan, What oven temp did you use?
ReplyDeleteHi Anon, it does say in the post but since I changed the background it might be hard to see so I will sort that. It's 180f. 350c or Gas 4
ReplyDelete