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Receta Pork In Balsamic Vinegar
by Global Cookbook

Pork In Balsamic Vinegar
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  Raciónes: 6

Ingredientes

  • 1 med onion, thinly sliced
  • 1/4 c. cider vinegar
  • 3 Tbsp. fresh rosemary
  • 2 Tbsp. fresh sage, chopped
  • 1 Tbsp. fresh parsley, minced
  • 2/3 c. balsamic vinegar
  •     juice from 1/2 lemon
  • 1 Tbsp. pink peppercorns
  • 1/2 c. extra-virgin extra virgin olive oil
  • 1 1/2 lb boneless pork tenderloin
  • 2 Tbsp. extra virgin olive oil, divided
  •     salt and pepper to taste
  • 2/3 c. dry white wine, divided

Direcciones

  1. For the marinade: In a skillet, combine onion and cider vinegar and simmer till the onion is soft. Add in rosemary, sage, parsley, balsamic vinegar, juice of 1/2 lemon, pink peppercorns and extra-virgin extra virgin olive oil. Stir well, remove from heat and set aside.
  2. Preheat the oven to 375F.
  3. Pat pork with paper towels and rub it all over with 1 Tbsp. of extra virgin olive oil.
  4. Sprinkle with salt and pepper to taste.
  5. In a frying pan, heat 1 Tbsp. extra virgin olive oil over medium high heat and brown the meat on all sides. Transfer the meat to a baking dish and add in 1/3 c. dry white wine to the dish. Roast for 20 to 25 min, or possibly till cooked to 155F to 160F. Midway through the cooking add in another 1/3 c. wine to the pan.
  6. Transfer the meat to a deep non-metal dish just large sufficient to hold it. Pour the marinade over the meat, and let it marinate, covered, in the refrigerator for at least 3 hrs, or possibly 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.
  7. Of course this dish can also be reheated in the marinade and served hot.