Pork Tenderloin Balsamic(Advance Prep: 45 Minutes. Serves 4.)

• 1 medium white onion, thinly sliced
• 1/2 c. apple cider vinegar
• 3/4 c. extra virgin olive oil
• 8 oz. pork tenderloin
• 1 Tbsp. sage (fresh)
• 3 Tbsp. rosemary needles (fresh, not ground)
• 1 Tbsp. parsley (fresh)
• 1 Tbsp. black pepper (fresh)
• 1 Tbsp. red peppercorns (optional)
• dash of cayenne pepper (optional)
• 1/4 c. extra virgin olive oil (use from total above)
• pinch of salt
• 1 lemon, squeezed (use juice)
• 2/3 c. balsamic vinegar
• 1/3 c. white wine
• 1/3 c. balsamic vinegar (in addition to above)
• ground pepper (fresh)

1. First:
2. Soak white onion in apple cider vinegar in a medium saucepan over very low heat.

white onion, apple cider vinegar, extra virgin olive oil, pork tenderloin, sage, rosemary needles, parsley, black pepper, red peppercorns, cayenne pepper, extra virgin olive oil, salt, lemon, balsamic vinegar, white wine, balsamic vinegar, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170594 (may not work)