Pork in Balsamic Vinegar

Pork in Balsamic Vinegar Ingredients

MARINADE	1 tb Pink peppercorns
1 md Onion; thinly sliced	1/2 c Extra-virgin olive oil
1/4 c Cider vinegar	TENDERLOIN
3 tb Fresh rosemary	1 1/2 lb Boneless pork tenderloin
2 tb Fresh sage; minced	2 tb Olive oil; divided
1 tb Fresh parsley; chopped	Salt & pepper to taste
2/3 c Balsamic vinegar	2/3 c Dry white wine; divided
Juice from 1/2 lemon

Instructions for Pork in Balsamic Vinegar

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized

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