• 1 onion, sliced
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • Pinch of sugar
  • 1 small sprig of fresh sage leaves, chopped
  • 1 loin of pork, about 2 pounds
  • Salt and freshly ground pepper


Sauté the onion in 1 tablespoon of the olive oil, add the vinegar and a pinch of sugar. Cook until the onion is completely soft and purée. Set aside.
Heat the sage in the remaining 2 tablespoons of oil. Brown the loin on all sides and cook for 5 or 6 minutes. Remove the fillet and slice into 3/4-inch slices. Put back into the pan, pour the balsamic dressing over the meat, and cook until the pork is done, another 5 minutes.

Serves 6

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Submitted 6/2/06.
Source: Culinary Traveller in Tuscany
Submitted By: l mandrake

Loin of Pork in Balsamic Vinegar