Pork in Balsamic Vinegar
Submitted by gboeske
Italian-style pork tenderloin roasted and marinated in balsamic vinegar, rosemary, sage, and pink peppercorns. A make-ahead dish that gets better up to 3 days in the fridge.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
3 daysThis is the kind of dish that gets better while you sleep. Pork tenderloin is browned, roasted, then buried in a cooked balsamic-herb marinade and left in the fridge for anywhere from 3 hours to 3 full days. The longer it sits, the deeper the flavor goes.
The marinade does double duty. Apple cider vinegar simmered with sliced onion starts the base, then balsamic, rosemary, sage, parsley, lemon, pink peppercorns, and extra-virgin olive oil round it out. It’s cooked briefly to meld flavors before the hot pork goes in, which draws the marinade deep into the meat fibers.
Pink peppercorns are worth seeking out for this recipe. They’re not really peppercorns at all (they’re dried berries from a different tree), and they bring a fruity, citrusy warmth that black pepper can’t match. If you can’t find them, use a mix of black and Szechuan peppercorns.
Slice the tenderloin thinly against the grain for serving. Thin slices soak up more marinade and make the meat feel especially tender. Serve warm or cold, depending on your mood or the weather.
Chef Tips
- Don’t overcook the tenderloin; 20-25 minutes at 375°F (190°C) gives you pink, juicy meat
- Pat the pork very dry before browning; wet meat steams instead of searing
- Use a non-metal dish for marinating; balsamic reacts with aluminum and can taint flavor
- Bring to room temperature before serving; cold pork fat tastes waxy
- Save any leftover marinade for drizzling on salads or roasted vegetables
Variations
- Swap sage for fresh thyme or oregano for a different herbal profile
- Use pork loin in place of tenderloin; increase roast time to 35-45 minutes
- Add a tablespoon of honey or fig jam to the marinade for a sweeter balsamic glaze
Ingredients
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.
Comments
