Pork in balsamic vinegar
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Pork in balsamic vinegar
  Pork    Vinegar    Italian  
Last updated 6/12/2012 1:00:41 AM. Recipe ID 23908. Report a problem with this recipe.
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      Title: Pork in balsamic vinegar
 Categories: Italian, Pork, Meats
      Yield: 6 Servings
      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
  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

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Recipe ID 23908 (Apr 03, 2005)

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