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Doc’s Roast Pork Loin


  • 1 to 1½ pound boneless pork loin roast
  • 3 cloves garlic
  • Large handful of fresh chopped herbs, including rosemary. (We used rosemary, lavender and basil)
  • Red pepper flakes
  • Salt and pepper
  • 1 cup chopped cherries
  • ½ cup chicken broth
  • Dash of Splenda


  • Chop garlic and fresh herbs and mix with red pepper flakes.
  • Liberally apply salt and pepper all over the pork loin.
  • Apply the garlic and herb mix all around the pork and pat in so it sticks.
  • Roast at 400 degrees until a meat thermometer reads 160 degrees F, about 45 minutes.
  • Take out, transfer to a cutting board or plate and let rest under a loose piece of aluminum foil about 10 minutes.
  • While the pork is resting, place the pan in which it roasted on a stove burner and add in one cup chopped cherries, ½ cup chicken stock, and a dash of Splenda.
  • Stir, getting up the bits of pork and seasoning and reduce for 15 minutes.
  • If the sauce becomes too thick, add more chicken stock as needed.
  • While the sauce is finishing, slice the pork in quarter inch slices and arrange on a platter.
  • Spoon the sauce over the meat and serve.
  • We enjoyed this with our sautéed Rainbow Swiss Chard, rich in antioxidants.
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