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Viking Pork Loin with Lingonberry Ale Sauce

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This dish is inspired by the eternal feast of Valhalla, where the boar Sæhrímnir was served nightly to Odin’s chosen warriors. My recreation uses a juicy pork loin seared in a cast iron skillet, roasted with onions, turnips, and garlic, basted with ale, and finished with a broil. The lingonberry ale sauce adds a tart-sweet balance that cuts through the richness of the meat. Rustic, hearty, and full of character, it captures the spirit of a Viking celebration.
Prep Time 15 minutes
Cook Time 55 minutes

Ingredients

  • 1 boneless pork tender loin
  • 2 medium onions quartered
  • 2 turnips peeled and chopped
  • 6 –8 whole garlic cloves
  • 1 cup ale divided between roasting and sauce
  • 3 tablespoons lingonberry jam
  • 2 tablespoons honey
  • 1 teaspoon cornstarch optional, for slurry
  • Salt and pepper to taste
  • Oil or butter for searing

Instructions

  • Preheat oven to 375°F (190°C).
  • Season the pork tenderloin with salt and pepper. Heat oil in a cast iron skillet over medium-high heat. Sear the pork on all sides until golden brown. Remove and let rest briefly.
  • In the same skillet, arrange the onions, turnips, and garlic. Place the pork tenderloin back on top of the vegetables. Pour half the ale over the mixture to baste.
  • Cover the skillet tightly with foil and place in the oven. Roast for 45–60 minutes, depending on thickness, until the pork reaches an internal temperature of 145°F (63°C).
  • Remove foil and broil for 3–5 minutes to crisp the top. Let the pork rest for 10 minutes before slicing.
  • While the pork rests, make the sauce. In a saucepan, combine lingonberry jam, the remaining ale, and honey. Simmer until thickened. If the sauce is too thin, whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).
  • Slice the pork, serve over roasted vegetables, and drizzle generously with lingonberry ale sauce.

Video

Notes

  • Rest the pork before slicing. Letting it sit for 10 minutes after roasting ensures the juices redistribute, keeping every slice tender and moist.
 
  • Use a heavy skillet. Cast iron holds heat well for the sear, giving the pork a golden crust and helping the vegetables roast evenly.
 
  • Adjust the sauce. If you prefer a sweeter finish, add a touch more honey. If you want it sharper, increase the lingonberry jam. The cornstarch slurry is optional, but it gives you control over thickness.