Pork Loin With Lingonberry Sauce - cooking recipe

Ingredients

3 lbs pork loin, boneless
1 tablespoon rapeseed oil
2 tablespoons Dijon mustard
1/2 teaspoon thyme, dried
1/2 teaspoon oregano, dried
salt, to taste
pepper, to taste
1 bay leaf
1/2 cup ruby port or 1/2 cup grape juice
1/2 cup beef broth
3 garlic cloves, halved
SAUCE
1/2 cup ruby port or 1/2 cup grape juice
1/2 cup chicken stock
1/2 cup whipping cream
1/2 teaspoon thyme, dried
1/2 1/2 cup raspberry jam or 1/2 cup blackberry jam
1 tablespoon red wine vinegar
1/2 teaspoon orange peel, grated
salt, to taste
pepper, to taste

Preparation

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 (line your 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, and orange peel; add degreased pan juices to sauce.
Taste and season with salt and pepper.
Slice pork thinly and serve with sauce.