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Title: Pork in Balsamic Vinegar
Categories: Italian Pork Meat
Yield: 6 Servings
| MARINADE | ||
| 1 | md | Onion; thinly sliced |
| 1/4 | c | Cider vinegar |
| 3 | tb | Fresh rosemary |
| 2 | tb | Fresh sage; minced |
| 1 | tb | Fresh parsley; chopped |
| 2/3 | c | Balsamic vinegar |
| Juice from 1/2 lemon | ||
| 1 | tb | Pink peppercorns |
| 1/2 | c | Extra-virgin olive oil |
| TENDERLOIN | ||
| 1 1/2 | lb | Boneless pork tenderloin |
| 2 | tb | Olive oil; divided |
| Salt & pepper to taste | ||
| 2/3 | c | 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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