INGREDIENTS

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