Pork In Balsamic Vinegar

---------- Recipe via Meal-Master (tm) v8.02

Title: PORK IN BALSAMIC VINEGAR
Categories: Italian, Pork, Meats
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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