Ingredients Jump to Instructions ↓

  1. Marinade

  2. 1 White onion - thinly sliced (medium)

  3. 1/4 cup 59ml Cider vinegar

  4. 3 tablespoons 45ml Fresh rosemary

  5. 2 tablespoons 30ml Minced fresh sage

  6. 1 tablespoon 15ml Chopped fresh parsley

  7. 2/3 cup 157ml Balsamic vinegar

  8. Juice of 1/2 lemon

  9. 1 tablespoon 15ml Pink peppercorns

  10. 1/2 cup 118ml Extra-virgin olive oil

  11. Tenderloin

  12. 1 1/2 lbs 681g / 24oz Boneless pork tenderloin

  13. 2 tablespoons 30ml Extra-virgin olive oil

  14. Salt - to taste

  15. Coarsely-ground black pepper - to taste

  16. 2/3 cup 157ml Dry white wine

  17. (preferably Frascati)

Instructions Jump to Ingredients ↑

  1. To make the marinade, in a skillet, combine the onion and cider vinegar and simmer until the onion is soft. Add the rosemary, sage, parsley, balsamic vinegar, lemon juice, peppercorns, and extra-virgin olive oil. Stir well, remove from the heat, and set aside.

  2. Preheat the oven to 375 degrees.

  3. Pat the meat dry with paper towels and rub it all over with 1 tablespoon of the olive oil. Sprinkle with salt and black pepper.

  4. In a frying pan, heat the remaining 1 tablespoon 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 of the wine to the dish. Roast for 20 to 25 minutes, or until cooked to 155 to 160 degrees. Midway through the cooking, add the remaining 1/3 cup wine to the pan.

  5. Transfer the meat to a deep nonmetal 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.

  6. 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.

  7. Note: This dish can also be reheated in the marinade and served warm. Either way, it is a winner.

  8. This recipe yields 4 servings.


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