1 medium white onion, thinly sliced
¼ C cider vinegar
3 T fresh rosemary
2 T fresh sage, minced
1 T fresh parsley, chopped
2/3 C balsamic vinegar
juice of ½ a lemon
1 T peppercorns (pink preferred, whatever)
½ C extra-virgin olive oil
1 ½ Lbs boneless pork tenderloin
salt & coarsely ground black pepper to taste
2 T olive oil
2/3 C (or less) dry white wine (Frascati preferred, whatever)
1) Combine the onion and cider vinegar in small skillet or saucepan and simmer until the onion is soft. Add rosemary, sage, parsley, balsamic vinegar, lemon juice peppercorns and olive oil. Stir well, remove from heat, set aside.
2) Preheat oven to 375ºF
3) Pat the meat dry and rub with 1 T olive oil. Sprinkle with salt & pepper.
4) Heat remaining tablespoon olive oil in fry pan over medium-high; brown meat on all sides. Transfer meat to a baking dish and add first 1/3 cup of wine to dish. Roast 20-25 minutes – add other 1/3 cup of wine midway through cooking. (if you remember – I often forget! Maybe I shouldn’t be drinking the rest of the bottle when the roast goes in???)
5) Transfer the meat to a nonmetal dish just large and deep enough to hold meat and marinade. Pour marinade over warm roast, let it sit, covered, in refrigerator for at least 3 hours, or up to 3 days.
6) Bring meat, in the marinade, to room temp before serving; slice very thin, arrange meat on serving platter with some of the marinade spooned over the top. OR, reheat the meat in the marinade and serve warm.