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 - FRANCE AVE EDINA
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.
TIME-SAVING TIP: Use lingonberry preserves for a faster, simpler sauce. Simply melt lingonberry spread with some water, broth or wine over low heat until it reaches your desired consistency.
0 minutes
Prep Time
120 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Duroc Premium All-Natural Pork Boneless Center Cut Roast, 2.4 Pound
Deal
$16.78 avg/ea was $19.18 avg/ea$6.99/lb
L&B Mustard Powder, 1.8 Ounce
20% Off L&B Spices & Extracts
$4.95 was $6.19$2.75/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Garlic Powder, 2.4 Ounce
20% Off L&B Spices & Extracts
$6.07 was $7.59$2.53/oz
L&B Ground White Pepper, 2.1 Ounce
20% Off L&B Spices & Extracts
$6.15 was $7.69$2.93/oz
L&B Ground Cardamom, 2 Ounce
20% Off L&B Spices & Extracts
$10.63 was $13.29$5.32/oz
Frozen Lingonberries, 1 Pound
$13.99/lb$13.99/lb
Not Available
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
C&H Pure Cane Granulated White Sugar, 4 Pound
Huge Deal
$4.49 was $5.79$1.12/lb
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
Seedless Navel Oranges, 0.6 Pound
Deal
$1.49 avg/ea was $1.79 avg/ea$2.49/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.
TIME-SAVING TIP: Use lingonberry preserves for a faster, simpler sauce. Simply melt lingonberry spread with some water, broth or wine over low heat until it reaches your desired consistency.