Recipe: Pork in Balsamic Vinegar

PORK IN BALSAMIC VINEGAR

FOR THE MARINADE:
1 medium onion; thinly sliced
1/4 cup cider vinegar
3 tbsp fresh rosemary
2 tbsp minced fresh sage
1 tbsp chopped fresh parsley
2/3 cup balsamic vinegar
juice from 1/2 lemon
1 tbsp pink peppercorns
1/2 cup extra-virgin olive oil
FOR THE TENDERLOIN:
1 1/2 lb boneless pork tenderloin
2 tbsp olive oil, divided use
salt and pepper to taste
2/3 cup dry white wine, divided use

TO PREPARE 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.

TO PREPARE THE TENDERLOIN:
Preheat the oven to 375 degrees F.

Pat pork with paper towels and rub it all over with 1 Tbsp of olive oil. Sprinkle with salt and pepper to taste.

In a frying pan, heat 1 Tbsp 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 155 to 160 degrees F. 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.

Servings: 6
Source: Ciao Italia by Mary Ann Esposito