Roast Loin Of Pork With Lingonberry Sauce Recipes

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PORK LOIN WITH LINGONBERRY SAUCE



Pork Loin With Lingonberry Sauce image

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.

Provided by WiGal

Categories     Pork

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 20

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
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 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

Steps:

  • 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.

Nutrition Facts : Calories 699.5, Fat 39.6, SaturatedFat 15.7, Cholesterol 163.9, Sodium 247.6, Carbohydrate 26.3, Fiber 0.5, Sugar 16.7, Protein 46.7

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