Pork Loin with Lingonberry Sauce
Elevate your dinner table with this elegant Pork Loin with Lingonberry Sauce, a dish that perfectly balances savory and sweet flavors. This recipe features a tender, golden-seared pork loin roasted to perfection and paired with a luscious lingonberry sauce. The sauce, a delectable blend of lingonberry preserves, balsamic vinegar, and fragrant fresh thyme, brings a tangy sophistication to the dish, while caramelized shallots and garlic add depth. With minimal prep time and straightforward steps, this recipe is a show-stopping centerpiece for any occasion, whether it’s a cozy family dinner or a festive gathering. Serve the sliced pork medallions topped with this rich, glossy sauce and an optional sprinkle of fresh parsley for a feast that looks as stunning as it tastes.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 2 cloves Garlic, minced
- 1 cup Chicken stock
- 1 cup Lingonberry preserves
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season it all over with salt and ground black pepper.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork loin on all sides for about 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and roast the pork loin for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork loin from the skillet and let it rest on a cutting board for 10 minutes.
While the pork is resting, prepare the lingonberry sauce. In the same skillet, melt the butter over medium heat. Add the chopped shallots and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken stock, lingonberry preserves, and balsamic vinegar. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Simmer the sauce for about 5-7 minutes, or until slightly thickened. Stir in the chopped fresh thyme and adjust seasoning with additional salt and pepper if needed.
Slice the rested pork loin into thick medallions and arrange on a serving platter.
Spoon the lingonberry sauce over the pork or serve it on the side. Garnish with freshly chopped parsley, if desired.
Serve immediately and enjoy this flavorful combination of tender pork and tangy lingonberry sauce!
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 129.8 g | ||
| Protein | 260.7 g | 521% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4478 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
