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