Honey Glazed Cured Pork Loin

You will love this Madeira and honey glaze for pork loin; it can also be used on gammon (ham).

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*Post updated November 2025

We love this, especially at Christmas, as it's so easy and far cheaper than buying already done from a supermarket; they charge a fortune.

Madeira wine is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa.

Top tip

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 

• 500g cured pork loin

• 2 tablespoons soft brown sugar

• a good squeeze of runny honey

• 1 tablespoon Maderia wine

You will also need:

• A small roasting dish 

• kitchen foil

How to do it

Preheat your oven to 180°C/350°F 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 strict recipe for this—just place the prepared cured pork loin on some kitchen foil and set it in a small baking dish. This way, you won’t dirty the dish too much, since the sugar mixture can make it tricky to clean.

In a small bowl, mix the sugar, honey, and Madeira wine, then spoon the mixture over the scored pork and let it sit for about half an hour or so.

Roast the pork, loosely wrapped in kitchen foil on a baking tray, basting it regularly.

*My pork loin was 500g and took 1 hour and 15 minutes to cook.

For the last 15 to 20 minutes of cooking, remove the foil and baste again 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.

Serve hot or cold

It's especially delicious when sliced and served cold with leftover turkey, mashed potatoes (or chunky chips) and piccalilli!

You might like this homemade piccalilli recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

cured pork loin recipe, honey glazed pork, honey roast pork loin,

Christmas, New Year,

International

Yield: 500g

Author: Jan Bennett

Honey Glazed Cured Pork Loin

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.

Prep time: 1 HourCook time: 1 H & 15 MTotal time: 2 H & 15 M

Ingredients

• 500g cured pork loin with fat on
• 2 tablespoons soft brown sugar
• a good squeeze of runny honey
• 1 tablespoon Maderia wine

Instructions

Preheat your oven to 180°C/350°F or Gas 4

1. Cut a criss-cross pattern on the pork - just through the fat.
2. There’s no strict recipe - just place the cured pork loin on some kitchen foil and set it in a small baking dish. This way, you avoid making too much of a mess, as the sugar mixture can be tough to clean.
3. In a small bowl, mix the sugar, honey, and Madeira wine, then spoon the mixture over the scored pork and let it sit for about half an hour.
4. Roast the pork, loosely wrapped in kitchen foil, on a baking tray, basting it regularly. My pork loin was 500g and took 1 hour and 15 minutes to cook.
5. Remove the foil during the last 15 to 20 minutes of cooking, and baste again with the glaze mixture.

https://www.aglugofoil.com/2010/12/cured-pork-loin-with-madeira-and-honey.html

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