| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Meats, Pork | 6 | Servings |
INGREDIENTS
| 1 | Onion, thinly sliced | |
| 1/4 | c | Cider vinegar |
| 3 | T | Fresh rosemary |
| 2 | T | Fresh sage, minced |
| 1 | T | Fresh parsley, chopped |
| 2/3 | c | Balsamic vinegar |
| Juice from 1/2 lemon | ||
| 1 | T | Pink peppercorns |
| 1/2 | c | Extra-virgin olive oil |
| 1 1/2 | lb | Boneless pork tenderloin |
| 2 | T | Olive oil, divided |
| Salt & pepper to taste | ||
| 2/3 | c | Dry white wine, divided |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 124
Total Fat: 13.8g
Cholesterol: 106.6mg
Sodium: 82.4mg
Potassium: 607.3mg
Carbohydrates: 8.2g
Fiber: <1g
Sugar: 5.6g
Protein: 34.3g