Pork in Balsamic Vinegar

• 1 medium onions sliced
• 1/4 cup apple cider vinegar
• 3 tablespoons rosemary leaves
• 2 tablespoons sage minced
• 1 tablespoon parsley leaves chopped
• 23 cup balsamic vinegar
• 1/2 cup olive oil, extra-virgin
• 1 1/2 pounds pork tenderloin boneless
• 2 tablespoons olive oil divided
• 23 cup white wine

1. In a skillet, combine onion and cider vinegar and simmer until the onion is soft.
2. Add rosemary, sage, parsley, balsamic vinegar, juice of 1/2 lemon, pink peppercorns and extra-virgin olive oil.
3. Stir well, remove from heat and set aside.
4. Preheat the oven to 375F (190C).
5. Pat pork with paper towels and rub it all over with 1 Tbl of olive oil.
6. Sprinkle with salt and pepper to taste.
7. In a frying pan, heat 1 Tbl olive oil over medium high heat and brown the meat on all sides.
8. Transfer the meat to a baking dish and add 13 cup dry white wine to the dish.
9. Roast for 20 to 25 minutes, or until cooked.
10. Midway through the cooking add another 13 cup wine to the pan.
11. Transfer the meat to a deep non-metal dish just large enough to hold it.
12. Pour the marinade over the meat, and let it marinate, covered, in the refrigerator for at least 3 hours, or up to 3 days.
13. Bring the meat, in the marinade, to room temperature before serving.
14. Cut it in thin slices, arrange on a serving platter, and spoon some of the marinade over the slices.
15. Of course this dish can also be reheated in the marinade and served warm.

onions, apple cider vinegar, rosemary, sage, parsley, balsamic vinegar, olive oil, pork tenderloin, olive oil, white wine

Taken from recipeland.com/recipe/v/pork-balsamic-vinegar-44624 (may not work)