Pork in balsamic vinegar

6 Servings

Ingredients

Quantity Ingredient
1 medium Onion; thinly sliced
¼ cup Cider vinegar
3 tablespoons Fresh rosemary
2 tablespoons Fresh sage; minced
1 tablespoon Fresh parsley; chopped
⅔ cup Balsamic vinegar
Juice from 1/2 lemon
1 tablespoon Pink peppercorns
½ cup Extra-virgin olive oil
1½ pounds Boneless pork tenderloin
2 tablespoons Olive oil; divided
Salt & pepper to taste
⅔ cup Dry white wine; divided

Directions

MARINADE

TENDERLOIN

For the marinade: In a skillet, combine onion and cider vinegar and simmer until the onion is soft. Add rosemary, sage, parsley, balsamic vinegar, juice of ½ lemon, pink peppercorns and extra-virgin olive oil. Stir well, remove from heat and set aside.

Preheat the oven to 375F.

Pat pork with paper towels and rub it all over with 1 Tbl of olive oil. Sprinkle with salt and pepper to taste.

In a frying pan, heat 1 Tbl olive oil over medium high heat and brown the meat on all sides. Transfer the meat to a baking dish and add ⅓ cup dry white wine to the dish. Roast for 20 to 25 minutes, or until cooked to 155F to 160F. Midway through the cooking add another ⅓ cup wine to the pan.

Transfer the meat to a deep non-metal dish just large enough to hold it. Pour the marinade over the meat, and let it marinate, covered, in the refrigerator for at least 3 hours, or up to 3 days. Bring the meat, in the marinade, to room temperature before serving. Cut it in thin slices, arrange on a serving platter, and spoon some of the marinade over the slices.

Of course this dish can also be reheated in the marinade and served warm.

Source: CIAO ITALIA by Mary Ann Esposito

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