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Add a photoServings: 6
Ingredients
- 1 med onion, thinly sliced
- 1/4 c. cider vinegar
- 3 Tbsp. fresh rosemary
- 2 Tbsp. fresh sage, chopped
- 1 Tbsp. fresh parsley, minced
- 2/3 c. balsamic vinegar
- Â Â juice from 1/2 lemon
- 1 Tbsp. pink peppercorns
- 1/2 c. extra-virgin extra virgin olive oil
- 1Â 1/2 lb boneless pork tenderloin
- 2 Tbsp. extra virgin olive oil, divided
- Â Â salt and pepper to taste
- 2/3 c. dry white wine, divided
Directions
- For the marinade: In a skillet, combine onion and cider vinegar and simmer till the onion is soft. Add in rosemary, sage, parsley, balsamic vinegar, juice of 1/2 lemon, pink peppercorns and extra-virgin 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 Tbsp. of extra virgin olive oil.
- Sprinkle with salt and pepper to taste.
- In a frying pan, heat 1 Tbsp. extra virgin olive oil over medium high heat and brown the meat on all sides. Transfer the meat to a baking dish and add in 1/3 c. dry white wine to the dish. Roast for 20 to 25 min, or possibly till cooked to 155F to 160F. Midway through the cooking add in another 1/3 c. wine to the pan.
- Transfer the meat to a deep non-metal dish just large sufficient to hold it. Pour the marinade over the meat, and let it marinate, covered, in the refrigerator for at least 3 hrs, or possibly 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 hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 223 | 58% |
| Total Fat 25.24g | 32% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 68mg | 3% |
| Potassium 564mg | 16% |
| Total Carbs 10.13g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.95g | 4% |
| Protein 23.21g | 37% |
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