Pork in Balsamic Vinegar

Directions

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

Add rosemary, sage, parsley, balsamic vinegar, juice of ½ lemon, pink peppercorns and extra-virgin olive oil.

Stir well, remove from heat and set aside.

Preheat the oven to 375℉ (190℃).

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

Sprinkle with salt and pepper to taste.

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

Transfer the meat to a baking dish and add ⅓ cup dry white wine to the dish.

Roast for 20 to 25 minutes, or until cooked.

Midway through the cooking add another ⅓ cup wine to the pan.

Transfer the meat to a deep non-metal 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.

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