diabetic pork loin w/balsamic vinegar rdctn

How To Make diabetic pork loin w/balsamic vinegar rdctn

• 1

  Preheat oven to 450 degrees
• 2

  Lightly coat a baking pan with cooking spray
• 3

  Using large skillet, heat the olive oil.
• 4

  Add the pork loin and sprinkle all over with black pepper.
• 5

  Brown on all sides (takes about 3-5 Min.)
• 6

  Take the skillet off of the stove and put the pork loin in the prepared baking pan.
• 7

  Put baking pan in the preheated oven and roast for about 15 min. (Meat thermometer should indicate 160-165 degrees)
• 8

  In same skillet the pork loin was browned in add the onion, shallots, apple and rosemary.
• 9

  Saute' over medium heat until apples are soft (about 4 min.)
• 10

  Gradually stir in Bunyan's Kickin' Chicken Stock and balsamic vinegar (I like to add a dash of oregano, basil and parsley as well) bring up the heat and boil until sauce reduces (about 6 min)
• 11

  To serve slice the pork loin into 1/2" medallions on a large serving platter and pour the reduced sauce over top of the tenderloin and serve at once
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