Roast Loin of Pork with Lingonberry Sauce
Serving Size / Yield
- 1 boneless loin of pork, about 4 lbs.
- 3 cloves garlic, sliced
- salt and pepper to taste
- Lingonberry Sauce:
- one 12-oz. jar lingonberry preserves
- 1 C. ruby port wine
Preheat oven to 350 degrees. With a small knife, pierce loin at intervals and insert slice of garlic into each slit. Rub loin with salt and pepper. Place on rack in roasting pan. Roast 1 to 1 1/2 hours or until internal temperature of loin reaches 175 to 180 degrees on meat thermometer. Remove from oven, and allow roast to rest 10 minutes before slicing. Arrange on warm platter, spoon sauce (below) over top, and serve.
In small saucepan, combine preserves and port wine. Simmer for 10 minutes.