Doc’s Pork Loin with Black Cherry Balsamic Glaze

Ingredients:

• One 4-5 pound pork loin
• Half bunch of parsley
• Half bunch of thyme
• Half small bunch of rosemary
• Goya Adobo mixed seasoning
• 2 cups of chicken stock
• 2 cups more or less CMMD Black Cherry Dark Balsamic Vinegar
• 4 bags MIracle rice

Directions:

• Chop parsley, thyme, and rosemary and mix together
• Lightly sprinkle Goya Adobo seasoning to top and sides of pork loin in a pan with a top
• Do the same with half the mixed herbs
• Turn the pork loin over and sprinkle bottom with Goya Adobo seasoning and mixed herbs
• Top with ½ to 1 cup of CMMD Black Cherry Balsamic
• Add 2 cups of chicken stock to bottom of pan
• Cover and let sit in refrigerator overnight .

Next day:

• Pre-heat oven to 350 degrees.
• Cook pork loin in an uncovered roasting pan.
• While pork is roasting take 1-2 cups of CMMD Black Cherry Dark Balsamic vinegar and place in a small pot. Heat gently on the stove top for 10 minute (low heat).
• After pork has cooked for 1.5 hours, top with half the CMMD Black Cherry Dark Balsamic Vinegar reduction and save half for individual servings.
• Cook pork loin for additional 30 minutes for a total cook time of 2 hours until cooked medium and tender. This will give it a black cherry balsamic glaze.
• Remove pork loin from oven and let rest for 30 minutes.
• Prepare Miracle rice by rinsing and parboiling per package directions.
• Slice pork once it has cooled.
• While rice is warm, place pork slices on bed of Miracle rice.
• Take the pan juices (you can add some chicken broth to pan and scrape)and warm.
• Serve with the remaining Black Cherry balsamic vinegar reduction and the pan juices on the side.

Enjoy!

Exchange 1 LP for each ounce of pork eaten- max 4 LP per day (or 4 oz.)

Check out Doc’s many healthy recipes that will help you stay on track.