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Add a photoServings: 8
Ingredients
- 1 (3 lb.) boned loin of pork
- 2 tbsp. Dijon mustard
- 1/2 teaspoon dry thyme, crumbled
- 1/2 teaspoon dry oregano, crumbled
- Salt and freshly grnd pepper
- 1 bay leaf
- 1/2 c. ruby Port
- 1/2 c. chicken stock or possibly canned unsalted broth
- 3 garlic cloves, halved
Directions
- For pork: Position rack in center of oven and preheat to 350 degrees. Pat pork dry. Spread with mustard. Sprinkle with thyme, oregano, salt and pepper. Top with bay leaf. Set in roasting pan. Add in Port, stock and garlic to pan. Roast pork 55 min for medium.
- For sauce: Boil Port and stock in heavy medium saucepan till reduced by half. Add in cream and thyme and boil 5 min. Stir in lingonberry sauce, 1 Tbsp. vinegar and orange peel.
- Remove pork from pan. Degrease pan juices. Mash garlic into remaining juices. Add in to sauce. Stir in remaining 1 Tbsp. vinegar if you like. Season with salt and pepper. Slice pork thinly. Serve with sauce.
- Available in jars in specialty foods stores and most supermarkets. Whole-berry cranberry sauce can be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 194 | 65% |
| Total Fat 21.53g | 27% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 136mg | 6% |
| Potassium 444mg | 13% |
| Total Carbs 1.04g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.05g | 0% |
| Protein 24.02g | 38% |
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