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Ingredients
- 1 2- to 2-1/2-pound boneless pork top loin roast (single loin)
- 1/3 cup finely chopped walnuts
- 1 tablespoon snipped fresh rosemary
- 1/2 cup merlot or dry red wine
- 1 cup canned lingonberries (about 2/3 of a 14.5-oz. jar) or whole cranberry sauce (about 1/2 of a 16-oz. jar)
- 1 tablespoon lemon juice
- 1 sprig fresh rosemary (about 6 inches)
Details
Servings 8
Preparation
Step 1
1. Preheat oven to 325 degree F. Place roast on a rack in a shallow baking pan. Combine walnuts and snipped rosemary; press over top and sides of roast. Sprinkle with salt and pepper. Roast for 1-1/4 to 1-1/2 hours or until internal temperature reaches 160 degree F and juices run clear.
2. Meanwhile, in a small saucepan combine remaining ingredients. Bring to boiling. Reduce heat. Boil gently, uncovered, about 15 minutes or until sauce is reduced to 1 cup. Allow sauce to cool 15 minutes. Remove rosemary sprig. (Sauce thickens slightly as it cools.) Spoon sauce over slices of pork roast. Pass remaining sauce. Makes 8 servings.
nutrition facts
Servings Per Recipe 8 servingsCalories265Total Fat (g)11Saturated Fat (g)3, Cholesterol (mg)57, Sodium (mg)92, Carbohydrate (g)19, Fiber (g)1, Protein (g)19, Vitamin C (DV%)2, Iron (DV%)5, Percent Daily Values are based on a 2,000 calorie diet
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