Pork In Balsamic Vinegar Recipe - Cooking Index
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 |
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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