Try this Pork in Balsamic Vinegar recipe, or contribute your own.
Suggest a better descriptionFor 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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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 655 | ||
Calories from Fat: 649 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.1g | 96 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 34.6g | ||
Polyunsanturated Fat 23.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.5mg | 1 % | |
Potassium 46.3mg | 1 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 655
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