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Roast Pork Loin with Lingonberry SauceRoast Pork Loin with Lingonberry Sauce
Roast Pork Loin with Lingonberry Sauce

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.
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Recipe - NORTHEAST MINNEAPOLIS
Recipe: Roast Pork Loin with Lingonberry Sauce
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
  1. Heat oven to 325 F. 
  2. Arrange the pork roast fat side up on a rack in shallow roasting pan. 
  3. In small bowl, combine the dry mustard, salt, garlic powder, white pepper and ground cardamom; rub all over the roast. 
  4. Roast the pork, uncovered, until meat thermometer registers 145 – 160 F (20-25 minutes/lb.). Let stand 10 minutes before carving. 
  5. Serve with Lingonberry Sauce. 
  6. TO MAKE THE LINGONBERRY SAUCE: Combine all the sauce ingredients in a saucepan. Bring to a boil. 
  7. 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
4-6 pound pork loin roast
Premium All-Natural Pork Boneless Center Cut Roast
Premium All-Natural Pork Boneless Center Cut Roast, 2.4 Pound
$19.66 avg/ea$8.19/lb
1 teaspoon dry mustard
L&B Mustard Powder
L&B Mustard Powder, 1.8 Ounce
$6.39$3.55/oz
1 teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.99$0.28/oz
½ teaspoon garlic powder
L&B Garlic Powder
L&B Garlic Powder, 2.4 Ounce
$7.79$3.25/oz
½ teaspoon white pepper
L&B Ground White Pepper
L&B Ground White Pepper, 2.1 Ounce
$7.89$3.76/oz
½ teaspoon ground cardamom
L&B Ground Cardamom
L&B Ground Cardamom, 2 Ounce
$13.59$6.80/oz
FOR THE LINGONBERRY SAUCE: 8 ounces lingonberries
Not Available
¼ cup Sauterne, Moscato, Riesling, white zinfandel or white dessert wine
Not Available
2 tablespoons lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.60 avg/ea$3.19/lb
½ – ¾ cup sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 4 Pound
$5.99$1.50/lb
2 teaspoons grated lemon zest
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.60 avg/ea$3.19/lb
1 teaspoon grated orange zest
Seedless Navel Oranges
Seedless Navel Oranges, 0.6 Pound
$1.91 avg/ea$3.19/lb

Directions

  1. Heat oven to 325 F. 
  2. Arrange the pork roast fat side up on a rack in shallow roasting pan. 
  3. In small bowl, combine the dry mustard, salt, garlic powder, white pepper and ground cardamom; rub all over the roast. 
  4. Roast the pork, uncovered, until meat thermometer registers 145 – 160 F (20-25 minutes/lb.). Let stand 10 minutes before carving. 
  5. Serve with Lingonberry Sauce. 
  6. TO MAKE THE LINGONBERRY SAUCE: Combine all the sauce ingredients in a saucepan. Bring to a boil. 
  7. 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.