Diabetic Pork Loin W/balsamic Vinegar Rdctn Recipe

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Diabetic Pork Loin w/Balsamic Vinegar Rdctn

Paul Bushay

By
@chefbunyan

This is a good one!!

Nutritional Facts

Servings 4
Calories 215
Cholersterol 75mg
Protein 25g
Sodium 93mg
Carbohydrate 10g
Fiber 1g
Total Fat8g
Potassium 515mg


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

2 Tbsp
olive oil
1 lb
boneless pork loin
1 c
chopped yellow sweet onion
1
shallot, chopped
1/2 c
chopped granny smith apple
1 1/2 Tbsp
finely chopped fresh rosemary
1 c
bunyan's kickin' chicken stock (recipe on jap)
2 Tbsp
balsamic vinegar
1/2 tsp
fresh ground black pepper

Directions Step-By-Step

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

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Healthy