4 lb. Pork Tenderloin, 1 T. Oregano,1 T. Basil, 2 T. Minced Red Onions, 1 t. Minced Garlic, 1 t. Marjoram Leaves, 1 t. Rosemary Leaves, 1/2 cup Balsamic Vinegar, 2 cups Red Wine, Olive Oil, Coarse Ground Black Pepper, Sea Salt
After having pork medallions at several restaurants over the years, I began experimenting with herbs and amounts. This is the recipe that has been the most successful. I’ve used different types of wine, from Merlot to Cabernet Sauvignon.
The last time I served this I used a blended red table wine from CCC Trail Vineyards in Morehead and Traditional 18 year aged Balsamic Vinegar from Stuarto’s Olive Oil Company in Lexington.
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