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.