SEARED GUINNESS GLAZED PORK with COLCANNON – Chef Pierre Le Bihan

Courtesy Chef Pierre Le Bihan of Zazou Restaurant on Foodies and Friends - St Patrick's Day Ed

FOR THE PORK

2 medium pork loins, fat trimmed and seasoned with salt and black pepper

FOR THE GUINNESS GLAZE

3/4 cup Guinness

½ cup brown sugar

1½ tsp apple cider vinegar

1 ½ tsp Dijon mustard

1 tsp Worcestershire sauce

½ tsp salt

¼ tsp garlic powder

1/8 tsp cayenne pepper

2 rashers bacon, chopped

FOR THE COLCANNON

1/4 white cabbage, vein off, roughly chopped

1 leek white part only chopped

1 Tbsp butter

1/4 cup water

Mash potato for 4 persons

FOR THE GUINNESS GLAZE – Add the bacon to a small pot over medium high heat and cook until fat is rendered. Add the Guinness, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, garlic powder and cayenne pepper. Let come to a boil and reduce until a syrup like consistency.
FOR THE PORK – Preheat oven to 375 degrees F. Heat some oil in an oven proof skillet. Add the seasoned pork and sear on all sides for 1- 2 minutes each. Remove and place on a baking sheet. Brush the pork with some of the Guinness glaze. Place the pork in the oven for 8 minutes to finish cooking. Remove and brush with more of the Guinness glaze. Let rest for a couple of minutes before slicing.
FOR THE COLCANNON – Sweat cabbage & leek with butter in a pan over medium heat being careful not to let brown - no coloration. Add the water, render till tender and water evaporated. Add the mash potato, a little butter and mix well. Season with salt & pepper & a touch of nutmeg.
TO PLATE – Place some of the colcannon in the center of the plate. Slice the pork into 1½ inch thick medallions and nestle on the sides of the colcannon. Brush the plates with additional Guinness glaze. Top with additional garnishes (extra vegetables eg baby carrots, fresh herbs) and serve.