👨‍🍳 Instructions

1. 1

   Prepare the pork: If using tenderloin, slice it into 1-inch thick medallions. If using chops, ensure they are of even thickness. Pat the pork dry with paper towels.

   💡 Tip: Patting the pork dry helps it to brown better.
2. 2

   Dredge the pork: In a shallow dish, combine the flour, salt, and pepper. Lightly coat each piece of pork in the flour mixture, shaking off any excess.

   💡 Tip: A light coating of flour helps create a nice crust and thickens the sauce slightly.
3. 3

   Pan-fry the pork: Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the pork in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the pork from the skillet and set aside on a plate.

   💡 Tip: Do not overcrowd the pan, as this will steam the pork instead of searing it.
4. 4

   Make the lingonberry sauce: Pour off any excess fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Add the lingonberry jam, broth, and red wine vinegar. Stir well, scraping up any browned bits from the bottom of the pan.

   💡 Tip: The browned bits (fond) add a lot of flavor to the sauce.
5. 5

   Simmer the sauce: Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until slightly thickened. Stir in the fresh thyme, if using. Taste and adjust seasoning if needed.

   💡 Tip: Simmering allows the flavors to meld and the sauce to reduce.
6. 6

   Serve: Return the pork to the skillet and spoon some of the sauce over it to warm through, about 1-2 minutes. Serve the pork immediately with the lingonberry sauce spooned over the top.

   💡 Tip: Serve with mashed potatoes, boiled potatoes, or lingonberry sauce.