---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PORK IN BALSAMIC VINEGAR
 Categories: Italian, Pork, Meats
      Yield: 6 servings
 
-------------------------MARINADE-------------------------
      1 md Onion; thinly sliced
    1/4 c  Cider vinegar
      3 tb Fresh rosemary
      2 tb Fresh sage; minced
      1 tb Fresh parsley; chopped
    2/3 c  Balsamic vinegar
           Juice from 1/2 lemon
      1 tb Pink peppercorns
    1/2 c  Extra-virgin olive oil

------------------------TENDERLOIN------------------------
  1 1/2 lb Boneless pork tenderloin
      2 tb Olive oil; divided
           Salt & pepper to taste
    2/3 c  Dry white wine; divided
 
  For the marinade:  In a skillet, combine onion and
  cider vinegar and simmer until the onion is soft.  Add
  rosemary, sage, parsley, balsamic vinegar, juice of
  1/2 lemon, pink peppercorns and extra-virgin olive
  oil. Stir well, remove from heat and set aside.
  
  Preheat the oven to 375F.
  
  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 1/3 cup dry white wine
  to the dish. Roast for 20 to 25 minutes, or until
  cooked to 155F to 160F.  Midway through the cooking
  add another 1/3 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.
  
  Source: CIAO ITALIA by Mary Ann Esposito
 
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