Pork Loin With Lingonberry Sauce

Recipe by WiGal
READY IN: 8hrs 30mins
SERVES: 6
UNITS: US

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
  • 12
    cup ruby port or 1/2 cup grape juice
  • 12
  • 3
    garlic cloves, halved
  • SAUCE
  • 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

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.