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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Pork In Balsamic Vinegar


italian, pork

----MARINADE----
1 medium onion; thinly sliced
1/4 cup cider vinegar
3 tablespoon fresh rosemary
2 tablespoon fresh sage; minced
1 tablespoon fresh parsley; chopped
2/3 cup balsamic vinegar
1 juice from 1/2 lemon
1 tablespoon pink peppercorns
1/2 cup extra-virgin olive oil
----TENDERLOIN----
1 1/2 lb boneless pork tenderloin
2 tablespoon olive oil; divided
1 salt & pepper to taste
2/3 cup dry white wine; divided

For the marinade: In a skillet, combine onion and cider vinegar and simmer until the onion is soft. Add rosemary, sage, parsley, balsamic vinegar, juice of 1/2 lemon, pink peppercorns and extra-virgin olive oil. Stir well, remove from heat and set aside. Preheat the oven to 375F. Pat pork with paper towels and rub it all over with 1 Tbl of olive oil. Sprinkle with salt and pepper to taste. In a frying pan, heat 1 Tbl olive oil over medium high heat and brown the meat on all sides. Transfer the meat to a baking dish and add 1/3 cup dry white wine to the dish. Roast for 20 to 25 minutes, or until cooked to 155F to 160F. Midway through the cooking add another 1/3 cup wine to the pan. Transfer the meat to a deep non-metal dish just large enough to hold it. Pour the marinade over the meat, and let it marinate, covered, in the refrigerator for at least 3 hours, or up to 3 days. Bring the meat, in the marinade, to room temperature before serving. Cut it in thin slices, arrange on a serving platter, and spoon some of the marinade over the slices. Of course this dish can also be reheated in the marinade and served warm. Source: CIAO ITALIA by Mary Ann Esposito