Pork Loin with Lingonberry Sauce
Debbie Robinson
A fruity take on a hearty pork dish. Make the trip to Ikea for the Lingonberry Jam; it’s makes all the difference.
ingredients
- 1 (3lb) Pork Loin, boneless
- 2 T. Dijon Mustard
- 1/2 tsp. Thyme, dried, crumbled
- 1/2 tsp. Dried Oregano
- Salt and Pepper to Taste
- 1 Bay Leaf
- 1/2 C. Ruby Port or Grape Juice
- 1/2 C. Beef Broth
- 3 Garlic Cloves, halved
- SAUCE:
- 1/2 C. Ruby Port or Grape Juice
- 1/2 C. Chicken Stock
- 1/2 C. Whipping Cream
- 1/2 tsp. Thyme, dried, crumbled
- 1/2 C. Lingonberry Jam (at Ikea) or Raspberry or Blackberry Jam
- 1 T. Red Wine Vinegar
- 1 1/2 tsp. Orange Peel, grated
- Salt & Pepper to Taste
directions
- 1
Brown pork and place in either a roasting pan or crock pot. Spread with mustard, sprinkle with thyme, oregano, salt and pepper. Top with bay leaf. Add port/grape juice, stock and garlic. Roast 1+ hour or cook in crock pot on low for 6-8 hours.
- 2
SAUCE:
- 3
Boil Port/Juice in saucepan till reduced by half. Add cream and thyme; boil 5 minutes; stir in jam, vinegar and orange peel; remove pork from pan; degrease pan juices and add to sauce. Season with salt and pepper.
- 4
Slice the pork thinly and serve with the sauce.
notes
A PV Stake favorite for parties.
Source: Debbie
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