Pork in Balsamic Vinegar

1. 1

   In a skillet, combine onion and cider vinegar and simmer until the onion is soft.

2. 2

   Add rosemary, sage, parsley, balsamic vinegar, juice of 1/2 lemon, pink peppercorns and extra-virgin olive oil.

3. 3

   Stir well, remove from heat and set aside.

4. 4

   Preheat the oven to 375F (190C).

5. 5

   Pat pork with paper towels and rub it all over with 1 Tbl of olive oil.

6. 6

   Sprinkle with salt and pepper to taste.

7. 7

   In a frying pan, heat 1 Tbl olive oil over medium high heat and brown the meat on all sides.

8. 8

   Transfer the meat to a baking dish and add 13 cup dry white wine to the dish.

9. 9

   Roast for 20 to 25 minutes, or until cooked.

10. 10

    Midway through the cooking add another 13 cup wine to the pan.

11. 11

    Transfer the meat to a deep non-metal dish just large enough to hold it.

12. 12

    Pour the marinade over the meat, and let it marinate, covered, in the refrigerator for at least 3 hours, or up to 3 days.

13. 13

    Bring the meat, in the marinade, to room temperature before serving.

14. 14

    Cut it in thin slices, arrange on a serving platter, and spoon some of the marinade over the slices.

15. 15

    Of course this dish can also be reheated in the marinade and served warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.