Pork in Balsamic Vinegar / Maiale con Aceto Balsamico
SERVES 4
Umbria, the central region of Italy, is noted for its porchetta, or suckling pig, grilled on an open spit with fresh rosemary until the skin crackles and is almost bronze-colored. When I was studying the food of Umbria, I was inspired by the many ways pork is prepared, including this dish, which uses pork tenderloin. It is so easy to prepare and it can be cooked up to 3 days ahead. The marinade, which includes balsamic vinegar, gives the pork a flavor that is hard to beat.
Ingredients
- MARINADE
- 1 medium white onion, thinly sliced
- 1/4 cup cider vinegar
- 3 tablespoons fresh rosemary
- 2 tablespoons minced fresh sage
- 1 tablespoon chopped fresh parsley
- 2/3 cup balsamic vinegar
- 1/2 Juice oflemon
- 1 tablespoon pink peppercorns
- 1/2 cup Filippo Berio Extra-Virgin Olive Oil
- 1 1/2 pounds boneless pork tenderloin
- 2 tablespoons Extra Virgin Olive Oil
- Salt and coarsely ground black pepper to taste
- 2/3 cup dry white wine (preferably Frascati)
Directions
- 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.
- Preheat the oven to 375ºF.
- 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.
- 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 155º to 160ºF. Midway through the cooking, add the remaining 1/3 cup wine to the pan.
- 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.
- 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.
- Note: This dish can also be reheated in the marinade and served warm. Either way, it is a winner.
This recipe was featured on Season 3 - Episode 306.
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Comments
Nick Bor
Awesome recipe and awesome description of your creation. I am glad that you wrote about your education because I am interested in such people. I am proficient in copywriting and educational writing. This site https://uk.edubirdie.com/research-proposal-writing-service
inspires me. Your recipe reminded me of a historical battle during the French Revolution.
Nick Bor
Awesome recipe and awesome description of your creation. I am glad that you wrote about your education because I am interested in such people. I am proficient in copywriting and educational writing. This site https://uk.edubirdie.com/research-proposal-writing-service
inspires me. Your recipe reminded me of a historical battle during the French Revolution.