{"id":1582,"date":"2025-11-27T16:43:43","date_gmt":"2025-11-27T21:43:43","guid":{"rendered":"https:\/\/sunshine-by-us.com\/?p=1582"},"modified":"2026-03-02T21:10:15","modified_gmt":"2026-03-03T02:10:15","slug":"viking-pork-loin-with-lingonberry-ale-sauce","status":"publish","type":"post","link":"https:\/\/sunshine-by-us.com\/index.php\/2025\/11\/27\/viking-pork-loin-with-lingonberry-ale-sauce\/","title":{"rendered":"Viking Pork Loin with Lingonberry Ale Sauce"},"content":{"rendered":"


\n

\"\"<\/a>
Viking Pork Loin with Lingonberry Ale Sauce<\/figcaption><\/figure>\n

S\u00e6hrimnir: The Endless Boar S\u00e6hrimnir, the boar of Valhalla, is one of the most fascinating details in the mythology. Each day it was slaughtered, each night it was eaten, and each morning it returned whole again. For the Einherjar, this meant that hunger was never a concern and that the feast could never end. Unlike mortal life, where each animal slaughtered was one fewer for the herd, S\u00e6hrimnir was eternal. It was the ultimate antidote to scarcity.<\/span><\/p>\n

INGREDIENTS<\/span><\/p>\n

1 boneless pork tender loin<\/span>
\n2 medium onions quartered<\/span>
\n2 turnips peeled and chopped<\/span>
\n6 \u20138 whole garlic cloves<\/span>
\n1 cup ale divided between roasting and sauce<\/span>
\n3 tablespoons lingonberry jam<\/span>
\n2 tablespoons honey<\/span>
\n1 teaspoon cornstarch optional, for slurry<\/span>
\nSalt and pepper to taste<\/span>
\nOil or butter for searing<\/span><\/p>\n

STEPS<\/span><\/p>\n

1) Preheat oven to 375\u00b0F (190\u00b0C).<\/span><\/p>\n

2) 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.<\/span><\/p>\n

3) 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.<\/span><\/p>\n

4) Cover the skillet tightly with foil and place in the oven. Roast for 45\u201360 minutes, depending on thickness, until the pork reaches an internal temperature of 145\u00b0F (63\u00b0C).<\/span><\/p>\n

5) Remove foil and broil for 3\u20135 minutes to crisp the top. Let the pork rest for 10 minutes before slicing.<\/span><\/p>\n

6) 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).<\/span><\/p>\n

7) Slice the pork, serve over roasted vegetables, and drizzle generously with lingonberry ale sauce.<\/span><\/p>\n

Video:<\/span><\/p>\n

Feasting in Valhalla on Ever-Lasting Pork<\/a><\/span><\/p>\n

NOTES<\/span><\/p>\n

Rest the pork before slicing. Letting it sit for 10 minutes after roasting ensures the juices redistribute, keeping every slice tender and moist.<\/span><\/p>\n

Use a heavy skillet. Cast iron holds heat well for the sear, giving the pork a golden crust and helping the vegetables roast evenly.<\/span><\/p>\n

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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

S\u00e6hrimnir: The Endless Boar S\u00e6hrimnir, the boar of Valhalla, is one of the most fascinating details in the mythology. Each day it was slaughtered, each night it was eaten, and each morning it returned whole again. For the Einherjar, this meant that hunger was never a concern and that the feast could never end. Unlike […]<\/p>\n","protected":false},"author":2,"featured_media":1585,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[12,35],"tags":[36],"class_list":["post-1582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-old-time","tag-old-time"],"_links":{"self":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/1582","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/comments?post=1582"}],"version-history":[{"count":3,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/1582\/revisions"}],"predecessor-version":[{"id":1587,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/1582\/revisions\/1587"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media\/1585"}],"wp:attachment":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media?parent=1582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/categories?post=1582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/tags?post=1582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}