Pork In Balsamic Vinegaritalian, meats, pork ----MARINADE---- 1 medium onion; thinly sliced 1/4 cup cider vinegar 3 tablespoon fresh rosemary 2 tablespoon fresh sage; minced 1 tablespoon fresh parsley; chopped 2/3 cup balsamic vinegar 1 juice from 1/2 lemon 1 tablespoon pink peppercorns 1/2 cup extra-virgin olive oil ----TENDERLOIN---- 1 1/2 lb boneless pork tenderloin 2 tablespoon olive oil; divided 1 salt & pepper to taste 2/3 cup 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 |
