PORK IN BALSAMIC VINEGAR

Servings: 6
Ingredients:

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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

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1 1/2 lb Boneless pork tenderloin
2 tb Olive oil; divided
Salt and 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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