Diva Tasting-Juicy Pork Loin and Mediterranean Swiss Chard…..

Juicy Pork Loin


  • 3 Tablespoons Steak Seasoning Rub
  • ½ Cup Balsamic Vinegar
  • ¼ Cup Brown Sugar
  • ½ Cup Pineapple Juice
  • ½ Cup Olive Oil
  • 4 Pounds Boneless Pork Loin Roast


  1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade over top. Squeeze out air and seal bag; marinate 2 hours to overnight.
  2. Preheat oven to 325 degrees F.
  3. Place pork and marinade into a cooking bag and place in glass baking dish. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F, about 2 hour. Let the roast rest for 10 minutes before slicing and serving.

Mediterranean Swiss Chard


  • 1 Bunch Swiss Chard
  • 1 Cup Water
  • 2 Tablespoons White Vinegar
  • 1 Tablespoon Himalayan Pink Salt ground
  • 2 Tablespoons Olive Oil
  • 4 Cloves Garlic, Coarsely minced
  • 1/8 Teaspoon Crushed Red Pepper Flakes
  • 1 Lb Crisped Prosciutto Crumbled


  1. Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
  2. Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
  3. Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
  4. Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste. Garnish with Crumbled Prosciutto.

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