Pork Loin With Lingonberry Sauce

Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

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.

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.
Most Helpful

Yummy! I made this as directed with lingonberry preserves and used the oven method. The sauce is awesome and the orange zest added a great flavor. Thanks WiGal for a real keeper. Made by a fellow Unruly Under the Influence for ZWT6.

lazyme June 07, 2010

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.

Spencer #2 March 04, 2016

I am about to make this, but I can't figure out where the chicken stock goes in the sauce... Am I to add it to the port before reduction, or add it with/in place of any missing pan juices?

Amanda M. January 11, 2016