Pork Loin With Lingonberry Sauce

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“From Taste Book site. Posting for ZWT6. Timings based on slow cooker but could be fixed in oven-suggest you use a meat thermometer as pork is so easy to over cook and turn out dry. Am wondering if a pork shoulder would be better cut of meat for oven approach? But not the slow cooker b/c a pork shoulder is an odd shape the the higher part probably would not done at the same time as the bottom section. About the crock pot timing, I would refer to what had worked for me in the past.”
8hrs 30mins

Ingredients Nutrition

  • 3 lbs pork loin, boneless
  • 1 tablespoon rapeseed oil
  • 2 tablespoons Dijon mustard
  • 12 teaspoon thyme, dried
  • 12 teaspoon oregano, dried
  • salt, to taste
  • pepper, to taste
  • 1 bay leaf
  • 12 cup ruby port or 12 cup grape juice
  • 12 cup beef broth
  • 3 garlic cloves, halved
  • 12 cup ruby port or 12 cup grape juice
  • 12 cup chicken stock
  • 12 cup whipping cream
  • 12 teaspoon thyme, dried
  • 12 cup lingonberry jam or 12 cup raspberry jam or 12 cup blackberry jam
  • 1 tablespoon red wine vinegar
  • 12 teaspoon orange peel, grated
  • salt, to taste
  • pepper, to taste


  1. Brown pork in oil-wipe out oil if any left and you are using same pan for roasting.
  2. Place meat in either a roasting pan or crock pot (line your crock pot).
  3. Spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
  4. Add port/grape juice, stock, and garlic.
  5. 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.
  6. Let the pork REST tented with foil for 15 minutes before slicing, or it will be DRY for sure.
  7. RESERVE juices into sauce pan that is SEPARATE from sauce.
  8. SAUCE:
  9. Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
  10. Start to boil reserved juices from meat to degrease.
  11. 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.
  12. Taste and season with salt and pepper.
  13. Slice pork thinly and serve with sauce.

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