Pork In Balsamic Vinegar Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
MARINADE
1 medium: Onion, thinly sliced
1/4 cup: Cider vinegar,
3 tbsp: Fresh rosemary,
2 tbsp: Fresh sage, minced
1 tbsp: Fresh parsley, chopped
2/3 cup: Balsamic vinegar,
Juice from 1/2 lemon,
1 tbsp: Pink peppercorns,
1/2 cup: Extra-virgin olive oil,
TENDERLOIN
1 1/2 lbs: Boneless pork tenderloin,
2 tbsp: Olive oil, divided
Salt & pepper to taste,
2/3 cup: Dry white wine, divided
Directions:
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
Source from luhu.jp
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
Source from luhu.jp