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Viking Pork Loin with Lingonberry Ale Sauce

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.
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Prep Time 15 minutes
Cook Time 55 minutes

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IngredientsMethodVideoNotes

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
 

  1. Preheat oven to 375°F (190°C).
  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.
  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.
  4. 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).
  5. Remove foil and broil for 3–5 minutes to crisp the top. Let the pork rest for 10 minutes before slicing.
  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).
  7. 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.