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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 450 degrees
2Lightly coat a baking pan with cooking spray
3Using large skillet, heat the olive oil.
4Add the pork loin and sprinkle all over with black pepper.
5Brown on all sides (takes about 3-5 Min.)
6Take the skillet off of the stove and put the pork loin in the prepared baking pan.
7Put baking pan in the preheated oven and roast for about 15 min. (Meat thermometer should indicate 160-165 degrees)
8In same skillet the pork loin was browned in add the onion, shallots, apple and rosemary.
9Saute' over medium heat until apples are soft (about 4 min.)
10Gradually 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)
11To 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