Pork Loin With Lingonberry Sauce
Per serving
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
6 serv.- lbs pork loin, boneless↗3
- tablespoon rapeseed oil↗1
- tablespoons Dijon mustard↗2
- teaspoon thyme, dried↗1⁄2
- teaspoon oregano, dried↗1⁄2
- salt, to taste↗
- pepper, to taste↗
- bay leaf↗1
- cup ruby port or 1/2 cup grape juice↗1⁄2
- cup beef broth↗1⁄2
- garlic cloves, halved↗3
- SAUCE
- 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
- 1/2 cup raspberry jam or 1/2 cup blackberry jam↗1⁄2
- tablespoon red wine vinegar↗1
- teaspoon orange peel, grated↗1⁄2
- salt, to taste↗
- pepper, to taste↗
Step-by-step instructions
- 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
Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
- 9
Start to boil reserved juices from meat to degrease.
- 10
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.
- 11
Taste and season with salt and pepper.
- 12
Slice pork thinly and serve with sauce.
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