This Pork in Balsamic Vinegar offers a sophisticated twist on a classic roast, combining the richness of pork tenderloin with the bright acidity of balsamic and cider vinegars. The meat is first seared to develop a golden crust, then roasted to perfection before being submerged in a fragrant marinade of rosemary, sage, parsley, and pink peppercorns. This double-cooking method ensures the pork remains incredibly juicy while absorbing deep, complex flavors. It is an elegant yet approachable dish perfect for dinner parties or special weekend meals. Serve it sliced thin with the remaining marinade spooned over the top for a burst of herbal aroma and tangy sweetness that complements the tender meat beautifully.
Pork In Balsamic Vinegar
Description
This Pork in Balsamic Vinegar offers a sophisticated twist on a classic roast, combining the richness of pork tenderloin with the bright acidity of balsamic and cider vinegars. The meat is first seared to develop a golden crust, then roasted to perfection before being submerged in a fragrant marinade of rosemary, sage, parsley, and pink peppercorns. This double-cooking method ensures the pork remains incredibly juicy while absorbing deep, complex flavors. It is an elegant yet approachable dish perfect for dinner parties or special weekend meals. Serve it sliced thin with the remaining marinade spooned over the top for a burst of herbal aroma and tangy sweetness that complements the tender meat beautifully.Ingredients
Directions
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Prepare the marinade base by combining the thinly sliced onion and cider vinegar in a small skillet over medium heat. Simmer gently until the onion becomes soft and translucent, about 5-7 minutes.
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Remove the skillet from heat. Stir in the fresh rosemary, minced sage, chopped parsley, balsamic vinegar, lemon juice, pink peppercorns, and 1/2 cup of extra-virgin olive oil. Mix well and set aside to cool slightly.
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Preheat your oven to 375&# 194;°F (190ðC).
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Pat the pork tenderloin dry with paper towels. Rub the entire surface with 1 tablespoon of olive oil and season generously with salt and pepper.
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Heat the remaining 1 tablespoon of olive oil in an oven-safe frying pan or skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
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Transfer the seared pork to a baking dish. Pour 1/3 cup of the dry white wine into the dish.
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Roast in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 155ðF to 160ðF (68ðC to 71ðC). Halfway through the cooking time, add the remaining 1/3 cup of white wine to the dish.
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Transfer the roasted pork to a deep non-metal dish or bowl just large enough to hold the meat snugly.
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Pour the prepared balsamic-herb marinade over the hot pork. Cover the dish with plastic wrap or a lid.
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Refrigerate the pork in the marinade for at least 3 hours, or up to 3 days, allowing the flavors to penetrate the meat. Turn the meat occasionally if possible.
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Remove the pork from the refrigerator about 30 minutes before serving to bring it to room temperature.
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Slice the pork tenderloin into thin medallions. Arrange on a serving platter and spoon some of the reserved marinade over the slices.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 86.3kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 70.1mg3%
- Total Carbohydrate 16.3g6%
- Dietary Fiber 5.0g20%
- Sugars 6.7g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Since the marinade comes into contact with raw pork, it is recommended to boil the remaining marinade for 2-3 minutes before serving it as a sauce if you did not reserve a portion before marinating. In this recipe, the marinade is prepared separately before being poured over the cooked meat, so it is safe to serve as is.
Storage: Store leftover pork and marinade in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or wine to prevent drying out.
Variations: You can add a teaspoon of honey or brown sugar to the marinade for a sweeter glaze. For a spicier kick, add a pinch of red pepper flakes.
Ingredient Tip: Pink peppercorns add a mild, slightly sweet floral note. If unavailable, black peppercorns can be used as a substitute, though the flavor profile will be more pungent.
