Pork loin in lingonberry cream sauce with boiled potatoes
Sliced pork loin, quickly browned and brought to the boil in a cream sauce with lingonberries, soy and thyme. Serve with boiled potatoes and more lingonberry jam. The meat is lean, so don't cook it too long. Many make a pepper sauce with crème fraîche, gherkins and pickled onions instead.
- 30 minTime
- 24 minHands-on
- 4Portions
- ≈ 27 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 500 gBoneless pork loin, pork loin fillet
- to tasteSalt
- to tasteBlack pepper
- 1 tbspButter
- 2 ½ dlCooking cream
- 3 tbspLingonberry jam, for the sauce
- 1 tbspSoy sauce
- 3 mlThyme, dried
- ½ cubeBeef stock, cube
- 1 ½ tspCornflour
On the side
- 800 gPotato
- 1 dlLingonberry jam, to serve
Method
- Peel the potatoes, put them in a saucepan and cover with water. Add salt.
- Boil the potatoes until tender, about 20 minutes.
- Cut the pork loin into slices about 1 cm thick. Season with salt and pepper.
- Brown the meat in the butter in a large frying pan over a high heat, about 1 minute a side, until nicely coloured. Work in batches if the pan gets crowded.
- Pour in the cream and stir in the lingonberry jam, soy sauce, thyme and crumbled stock cube.
- Stir the cornflour into a little cold water and stir it into the sauce. Simmer for 2–3 minutes, until the sauce has thickened and the meat is cooked through but still juicy. Season with salt and pepper.
- Drain the potatoes and serve with the pork in its sauce and lingonberry jam.
The cost is estimated from Swedish grocery prices.
