Yield: 4 Servings
- 2 tsp. olive oil
- 1½ lbs. pork loin
- 1 tbsp. rosemary, chopped
- 1 tsp. salt
- ¼ tsp pepper
- 2/3 cup white wine
- 2 tsp olive oil
- 2/3 cup chicken stock
- 1½ tsp garlic, chopped
- ½ cup orange marmalade
- ¼ cup red onion, sliced
- 1 lb. Swiss chard
- 2 tsp lemon juice
- ½ tsp pepper
- 1 tsp salt
- Evenly sprinkle the pork loin with the chopped rosemary, salt and pepper. Heat the oil in a sauté pan.
- Sear the pork on all sides to a golden brown.
- Remove the pork from the pan and reduce heat to medium.
- Deglaze the pan by adding the chicken stock and white wine and stirring well to loosen and dissolve the pan drippings.
- Place the pork back in the pan and place in a 350-degree oven for around 20-30 minutes or until the pork reaches an internal temperature of 140F.
- Remove from the pan, reserving the drippings, and let rest for around 10 minutes before slicing.
- While the pork is resting, heat the orange marmalade in a sauce pan and mix in the reserved pan drippings from the pork.
- For the chard, heat the olive oil in a sauté pan and sauté the red onions until soft.
- Add the garlic and cook for another minute.
- Add in the chard, lemon juice, salt and pepper and cook until the chard has wilted down and become soft.
- To plate, place the chard on the plate and rest the sliced pork on top of the chard and drizzle the sauce over the pork and around the plate
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