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
1 juice from 1/2 lemon
1 tbsp pink peppercorns
1/2 cup extra-virgin olive oil
TENDERLOIN
1 1/2 lb boneless pork tenderloin
2 tbsp olive oil, divided
1 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
Servings: 6 servings
Pork In Balsamic Vinegar Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
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Written cooking instructions as a concept can be tracked back into history, in truth as far as the ancient Egyptians, and maybe further still. In practice though, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts which described recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient cooks used many different aromatic flavours, including some that we all recognise like thyme, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes prompted an increase in manuscripts on cookery, some of which are now in private cookery archives. The TV revolution brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on our site. |
We hope you enjoy this Pork In Balsamic Vinegar recipe.
