Ingredients
-
3 lbs pork loin, boneless
-
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
-
-
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 cup raspberry jam or 1/2 cup blackberry jam
-
1 tablespoon red wine vinegar
-
1/2 teaspoon orange peel, grated
-
salt, to taste
-
1 tablespoon rapeseed oil
Instructions
- 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.