Roast Pork Loin with Lingonberry Sauce
An easy-going succulent roast for cool, crisp days and nights. Perfect for special occasion and holiday tables too.
Recipe - MAPLE GROVE (+Wines & Spirits)
Roast Pork Loin with Lingonberry Sauce
0
Servings6
Cook Time120 Minutes
Ingredients
4-6 pound pork loin roast
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon ground cardamom
FOR THE LINGONBERRY SAUCE: 8 ounces lingonberries
¼ cup Sauterne, Moscato, Riesling, white zinfandel or white dessert wine
2 tablespoons lemon juice
½ – ¾ cup sugar
2 teaspoons grated lemon zest
1 teaspoon grated orange zest
Directions
- Heat oven to 325 F.
- Arrange the pork roast fat side up on a rack in shallow roasting pan.
- In small bowl, combine the dry mustard, salt, garlic powder, white pepper and ground cardamom; rub all over the roast.
- Roast the pork, uncovered, until meat thermometer registers 145 – 160 F (20-25 minutes/lb.). Let stand 10 minutes before carving.
- Serve with Lingonberry Sauce.
- TO MAKE THE LINGONBERRY SAUCE: Combine all the sauce ingredients in a saucepan. Bring to a boil.
- Reduce heat, simmer until thickened for 15-20 minutes, stirring occasionally.
TIP: You may substitute cranberries for the lingonberries. Adjust the sugar content, to taste.
0 minutes
Prep Time
120 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Premium All-Natural Pork Boneless Center Cut Roast, 2.4 Pound
$19.18 avg/ea$7.99/lb
L&B Mustard Powder, 1.8 Ounce
$6.19$3.44/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Garlic Powder, 2.4 Ounce
$7.59$3.16/oz
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz
L&B Ground Cardamom, 2 Ounce
$13.29$6.65/oz
Not Available
Age restricted item
Seven Daughters Italy Moscato Wine, 750 Millilitre$12.99$0.02/ml
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Seedless Navel Oranges, 0.6 Pound
$1.79 avg/ea$2.99/lb
Directions
- Heat oven to 325 F.
- Arrange the pork roast fat side up on a rack in shallow roasting pan.
- In small bowl, combine the dry mustard, salt, garlic powder, white pepper and ground cardamom; rub all over the roast.
- Roast the pork, uncovered, until meat thermometer registers 145 – 160 F (20-25 minutes/lb.). Let stand 10 minutes before carving.
- Serve with Lingonberry Sauce.
- TO MAKE THE LINGONBERRY SAUCE: Combine all the sauce ingredients in a saucepan. Bring to a boil.
- Reduce heat, simmer until thickened for 15-20 minutes, stirring occasionally.
TIP: You may substitute cranberries for the lingonberries. Adjust the sugar content, to taste.