| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Pork, Meats |
6 |
Servings |
INGREDIENTS
| 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 |
| 1 1/2 |
lb |
Boneless pork tenderloin |
| 2 |
tb |
Olive oil; divided |
|
|
Salt & pepper to taste |
| 2/3 |
c |
Dry white wine; divided |
INSTRUCTIONS
MARINADE
TENDERLOIN
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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