Pork Loin With Lingonberry Sauce Recipes

PORK LOIN WITH LINGONBERRY SAUCE

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.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

PORK LOIN WITH RASPBERRY SAUCE

Steps:

• Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.