Herb Roasted Pork Loin with Orange Marmalade and Chard

Serves 4

2 teaspoons olive oil

1.5 pounds pork loin

1 tablespoon rosemary, chopped

1 teaspoon salt

¾ teaspoon pepper

2/3 cup white wine

2/3 cup chicken stock

½ cup orange marmalade

2 teaspoons olive oil

1.5 teaspoon chopped garlic

½ cup sliced red onion

1 pound Swiss chard

2 teaspoons lemon juice

½ teaspoon pepper

1 teaspoon salt

1. 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 oven for around 20-30 minutes 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.
2. While the pork is resting, heat the orange marmalade in a sauce pan and mix in the reserved pan drippings from the pork.
3. 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.
4. To plate, place the chard on the plate and rest the sliced pork on top of the chard. Drizzle the orange marmalade sauce over the pork and around the plate