Pork Loin With Lingonberry Sauce

"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."
Pork Loin With Lingonberry Sauce created by lazyme
Ready In:
8hrs 30mins


  • 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 1/2 cup grape juice
  • 12 cup beef broth
  • 3 garlic cloves, halved

  • 12 cup ruby port or 1/2 cup grape juice
  • 12 cup chicken stock
  • 12 cup whipping cream
  • 12 teaspoon thyme, dried
  • 12 1/2 cup raspberry jam or 1/2 cup blackberry jam
  • 1 tablespoon red wine vinegar
  • 12 teaspoon orange peel, grated
  • salt, to taste
  • pepper, to taste


  • 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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  1. Spencer 2
    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.
  2. Amanda M.
    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?
  3. duonyte
    Review is just for the sauce - delicious! I was making schnitzel but did not feel like making my usual mushroom gravy for it. I love lingonberries, and this sauce turned out delicious. I did use a red wine instead of port. I think his sauce would go well with chicken or turkey, also,
  4. lazyme
    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.
  5. lazyme
    Pork Loin With Lingonberry Sauce Created by lazyme

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