Pork Loin With Lingonberry Sauce
photo by lazyme
- Ready In:
- 8hrs 30mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 3 lbs pork loin, boneless
- 1 tablespoon rapeseed oil
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon thyme, dried
- 1⁄2 teaspoon oregano, dried
- salt, to taste
- pepper, to taste
- 1 bay leaf
- 1⁄2 cup ruby port or 1/2 cup grape juice
- 1⁄2 cup beef broth
- 3 garlic cloves, halved
-
SAUCE
- 1⁄2 cup ruby port or 1/2 cup grape juice
- 1⁄2 cup chicken stock
- 1⁄2 cup whipping cream
- 1⁄2 teaspoon thyme, dried
- 1⁄2 1/2 cup raspberry jam or 1/2 cup blackberry jam
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon orange peel, grated
- salt, to taste
- pepper, to taste
directions
- Brown pork in oil-wipe out oil if any left and you are using same pan for roasting.
- Place meat in either a roasting pan or crock pot (line your crock pot).
- Spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
- Add port/grape juice, stock, and garlic.
- Roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. Concerning the crock pot timing it depends upon your crock pot size and model, I would go with almost 8 hours as mine is old one.
- Let the pork REST tented with foil for 15 minutes before slicing, or it will be DRY for sure.
- RESERVE juices into sauce pan that is SEPARATE from sauce.
-
SAUCE:
- Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
- Start to boil reserved juices from meat to degrease.
- Add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce.
- Taste and season with salt and pepper.
- Slice pork thinly and serve with sauce.
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Reviews
-
Pork loin was good and I might make again. I only gave it four stars for several reasons. I am not sure why it recommends resting the pork tented with foil before serving. I did exactly as instructed. The pork was still dry and cooled down to the point that I had to microwave it before serving. I would recommend skipping this step. The instructions for the sauce were very confusing. I am not sure how boiling the reserved juices from the meat will de-grease them. The fat does not boil off so this makes no sense. If I make this recipe again, I will skip this step and discard the greasy juices. Also the ingredients called for 1/2 cup chicken stock in the sauce. The instructions make no mention of adding this at any time. Despite all this, I made the sauce with Ikea's lingonberry jam and it had a delicious sweet flavor that complemented the pork nicely.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin