Pork in Balsamic Vinegar

By Debbie54

Ingredients

• 1 med onion, sliced
• 1/4 cup vinegar
• 1/4 cup cider
• 2/3 cup balsamic vinegar
• 1 Tbsp peppercorns
• 1 1/2 lb boneless pork tenderloin
• salt and pepper to taste
• 2/3 cup dry white wine
• 3 Tbsp fresh rosemary
• 2 Tbsp sage, minced
• 1 Tbsp fresh parsley
• juice of 1/2 lemon
• 1/2 cup olive oil
• 2 Tbsp olive oil

Preparation

Step 1

Marinade: simmer onion and add vinegar until soft. Add fresh herbs, vinegar, lemon juice, olive oil, and peppercorns. Stir ingredients together. Remove from heat and set aside. Rub pork dry and rub with 1 Tbsp olive oil, Sprinkle with salt and pepper. In pan, heat 1 Tbsp olive oil, brown tenderloin. Transfer to new baking dish. Add 1/3 cup wine. Roast 25 minutes at 160. Midway add remaining wine. Transfer meat to deep dish. Pour marinade over meat, cover and refrigerate 3 hours (or 2-3 days). Bring meat to room temp. Cut into thin slices. Serve with marinade.