Guinness Pork Loin | St. Patrick’s Day Recipe

Guinness Pork Loin | St. Patrick’s Day Recipe

You can make this pork tenderloin with Guinness glaze for St. Patrick’s Day or any day of the year. It’s a delicious dish for beer lovers. The Guinness glaze is sweet and savory, with a good hoppy bitterness added from reducing the Guinness to a thick syrup. The pork is tender and juicy. Served with a wedge of roasted cabbage and buttery parsley potatoes, this recipe is a fresh alternative to the old corned beef and cabbage.


Guinness glazed pork loin for St. Patrick's Day! Served with roasted cabbage and buttery parsley potatoes.

Guinness Pork Loin | St. Patrick’s Day Recipe

Back in 2011, the USDA lowered the recommended safe cooking temperature of pork to 145 degrees instead of 160. This is important to know when cooking something as lean as a pork tenderloin. Over cooking produces a dry, chewy piece of pork—something I’m sure everyone has experienced. Cooked correctly, pork is juicy, pale pink and tender enough to cut with a fork.


If you love Guinness (or know someone who does) try cooking with it more often. It goes well in stews and soups, adding richness and color to the dish. With notes of coffee and chocolate, Guinness goes well in dessert recipes too. Don’t miss this recipe for Guinness chocolate cake with Bailey’s Irish Crème Anglaise or Guinness Ice Cream Floats.

Guinness Pork Loin | St. Patrick’s Day Recipe

Guinness Pork Loin | St. Patrick’s Day Recipe

Guinness Pork Loin Recipe

Guinness Pork Loin | St. Patrick’s Day Recipe

Guinness Pork Loin | St. Patrick’s Day Recipe


  • 1 (16 oz. 454g) can Guinness
  • 2 teaspoons (10g) apricot preserves
  • 1 (15g) tablespoon brown sugar
  • 1 (15g) tablespoon garlic, minced
  • 2 pork tenderloins (2 lbs. or about 1 kg)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper


Add the Guinness, apricot preserves, brown sugar and garlic to a small saucepan and bring to a simmer. Cook on low heat, stirring every few minutes, until the sauce is reduced to a thick syrup, about 20 minutes. It should coat the back of a spoon.

Heat oven to 425 degrees F/220 degrees C.

Trim any silver skin from tenderloins with a small sharp knife. Pat pork dry with paper towels. Season tenderloins well on all sides with salt and pepper.

Heat oil in a large skillet over medium heat until shimmering. Add pork and sear until browned on all sides, about 10-12 minutes.

Brush the tenderloin with the Guinness glaze and transfer the skillet to the oven. Cook pork 10-15 minutes, basting once. Remove from the oven when the internal temperature reaches 145 degrees (63C). Allow to rest 10 minutes before slicing. Serve the pork drizzled with more glaze.

1 comment

  • J.T.

    I just made this for Saint Patrick’s Day (it was delicious–I paired it with some sauteed brussel sprouts, onions, and bacon), but I’m wondering if I’d done something wrong with the glaze? It took quite a while to reduce, and once it was ready for brushing I tried barricading the sauce around the pork loin by using onion and garlic slices as a dam, but the sauce still became so runny in the heat of the oven that I had to pull it out a few times to re-collect it and apply it again before it burned away. I ended up removing the loin early and slicing it up to apply the remaining glaze over each piece, then sauteed them in the skillet to finish them. Do you have any suggestions on how to make/apply the glaze in the “perfect” way the first time, so when I make this again I can cut down my time? Thank you!

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