PORK LOIN WITH LINGONBERRY PORT SAUCE

By jarren

Ingredients

• Pork:
• 1 3 lb. boneless pork loin
• 2 tbsp Dijon mustard
• 1/2 tsp. dried thyme, crumbled
• 1/2 tsp, dried oregano, crumbled
• Salt and ground pepper
• 1 bay leaf
• 1/2 cup ruby port
• 1/2 cup chicken stock
• 1 garlic clove, halved
• Sauce:
• 1/2 cup ruby port
• 1/2 cup chicken stock
• 1/2 cup whipping cream
• 1/2 tsp dried thyme, crumbled
• 1/2 cup lingonberry sauce
• 1 - 2 tbsp red wine vinegar
• 1 1/2 tsp grated orange peel
• Salt and ground pepper

Details

Servings 6

Preparation

Step 1

For pork:

Position rack in center of oven and preheat to 350 degrees. Pat pork dry. Spread with mustard. Sprinkle with thyme, oregano, salt and pepper. Top with bay leaf. Set in roasting pan. Add port, stock and garlic, Roast pork for 55 minutes or until medium.

For Sauce: Boil port and stock in heavy saucepan until reduced by half. Add cream and thyme and boil 5 minutes. Stir in lingonberry sauce. 1 T vinegar and orange peel

Remove pork from pan. De-grease pan juices. Mash garlic into remaining juices. Add to sauce. Stir in remaining 1 T vinegar if desired. Season with salt and pepper.

Slice thinly and serve with sauce. Garnish with fresh thyme.