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Doc’s Pork Loin with Black Cherry Balsamic Glaze


  • 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


  • 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.


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.

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