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
- 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.
- Preheat oven to 325 degrees F.
- 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
- Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
- Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
- 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.
- 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.