Marinated to perfection, this pork loin is a tangy and tender meal you can cut with your fork. The addition of wild rice pilaf is nutritious and the lemon garlic chard blends the entire dish together beautifully.


Pork Loin

  • 1 1/2 pound pork loin, boneless
  • 2 1/2 tsp. fresh rosemary, chopped fine
  • 1/4 tsp. kosher salt
  • 3/4 tsp. black cracked pepper
  • 3/4 cup cooking wine
  • 3/4 cup water
  • 1/3 cup orange marmalade

Wild Rice Pilaf

  • 1/3 cup wild rice
  • 1 cup water
  • 1/2 cup shitake mushroom, sliced
  • 1/2 cup button mushroom, sliced
  • 1/3 cup red onion, diced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1/4 cup Marsala cooking wine
  • 1/3 cup red pepper, diced
  • 3 tbsp. fresh parsley, chopped

Lemon Chard

  • 1 1/4 tsp. olive oil
  • 1/4 cup onion, slivered
  • 2 tsp. garlic, chopped
  • 1 1/2 pounds Swiss chard, chopped
  • 2 tsp. lemon juice
  • 3/4 tsp. black cracked pepper
  • 1 1/4 tsp. lemon zest


Pork Loin with Orange Marmalade

  1. Pre-heat oven to 325F, season the pork loin with salt, pepper and rosemary.
  2. Place pork in a roasting pan, combine the water and wine into the bottom of the pan; roast for 40 minutes. Baste loin every 15 minutes.
  3. Take out the roast and reserve ¼ drippings into a bowl; continue to cook the pork loin until an internal temperature of 155F is reached.
  4. Let the pork loin rest for 15 minutes before slicing.
  5. Mix the marmalade with the reserved drippings; serve 1 ounce of glaze over 2-2oz slices of pork per serving.

Wild Rice Pilaf

  1. In a pan, combine the rice with the water; cook on medium heat until the water is absorbed and the rice is tender.
  2. In a sprayed sauté pan, add the mushrooms, onions, salt and pepper; sauté until soft.
  3. Add wine and bring to a boil; lower heat, and simmer until all the wine is absorbed.
  4. Combine the rice with the sautéed vegetables, red pepper and parsley; gently fold to blend.

Lemon Garlic Chard

  1. Heat the oil and sauté the onions until translucent.
  2. Add the garlic; cook for another 30 seconds.
  3. Add the chard and lemon juice; sauté until wilted.
  4. Season with black pepper and lemon zest.