Pork Loin With Lingonberry Sauce

From taste book site. posting for zwt6. timings based on slow cooker but could be fixed in oven-suggest you use a meat thermometer as pork is so easy to over cook and turn out dry. Am wondering if a pork shoulder would be better cut of meat for oven approach? but not the slow cooker b/c a pork shoulder is an odd shape the the higher part probably would not done at the same time as the bottom section. about the crock pot timing, i would refer to what had worked for me in the past.

Steps

Brown pork in oil-wipe out oil if any left and you are using same pan for roasting.

Place meat in either a roasting pan or crock pot.

Spread onto meat---mustard , sprinkle with thyme , oregano , salt and pepper , and top with bay leaf.

Add port / grape juice , stock , and garlic.

Roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours.

Concerning the crock pot timing it depends upon your crock pot size and model , i would go with almost 8 hours as mine is old one.

Let the pork rest tented with foil for 15 minutes before slicing , or it will be dry for sure.

Reserve juices into sauce pan that is separate from sauce.

Sauce:.

Get out second pan-boil port / juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.

Start to boil reserved juices from meat to degrease.

Add cream and thyme to port or juice.

Boil 5 minutes.

Stir in your choice of jam , vinegar ,.

Ingredients

pork loin, rapeseed oil, dijon mustard, thyme, oregano, salt, pepper, bay leaf, ruby port, beef broth, garlic cloves, chicken stock, whipping cream, lingonberry jam, red wine vinegar, orange peel