Pork In Balsamic Vinegar

Recipe Ingredients

		Marinade
1		Onion - thinly sliced (medium)
1/4 cup	59ml	Cider vinegar
3 tablespoons	45ml	Fresh rosemary
2 tablespoons	30ml	Fresh sage - minced
1 tablespoon	15ml	Fresh parsley - chopped
2/3 cup	157ml	Balsamic vinegar
		Juice from 1/2 lemon
1 tablespoon	15ml	Pink peppercorns
1/2 cup	118ml	Extra-virgin olive oil
		Tenderloin
1 1/2 lbs	681g / 24oz	Boneless pork tenderloin
2 tablespoons	30ml	Olive oil - divided
		Salt and pepper to taste
2/3 cup	157ml	Dry white wine - divided

Recipe Instructions

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 1/2 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 1/3 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 1/3 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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