Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 25 minutes
- 1 4-pound boneless pork loin
- 2 tsp. ground allspice
- 1 cup dried cranberries (orange-flavored if you can get them)
- 1 cup dried apple slices
- 1/8 tsp. salt
- 1/4 tsp. pepper
- 10-15 new potatoes (multi-colored if available)
- 2/3 cup lingonberry preserves
- 1/4 cup orange juice
Preheat oven to 350º. Remove pork loin from web netting (if present) and slice length-wise. Sprinkle ground allspice over length of each piece, and then spread the dried apples and cranberries on bottom layer. Cover with top layer, season with salt and pepper, and either push back into web netting or tie with string.
Place stuffed pork loin in large roasting pan and bake on center rack of oven for 30 minutes. Meanwhile, rinse and halve the new potatoes. After 30 minutes, add potatoes to roasting pan. Bake for an additional 30 minutes.
Whisk together the lingonberry preserves and orange juice into sauce consistency, then drizzle over the pork loin and potatoes. Bake for a final 15-20 minutes (until pork reaches an internal temperature of 150º to 155º). Cool slightly, remove string, and slice pork loin; serve with potatoes and a fresh salad.
Yield: 8 to 10 servings Lingonberry-glazed Pork Loin with Potatoes.