Ingredients
1 cup extra-virgin oil
1 large onion
2 medium carrots
1 stalk celery
Salt and freshly-ground black pepper
1/4 cup balsamic vinegar
1 bay leaf
1 sage leaf
1 pound pork loin
1 cup red wine
Directions
1. Place the oil, onion, carrott, celery, Balsamic vinegar in a food processor and pulse until pureed. Season with salt and pepper. Transfer to a braising pan and cook for about= 10 minutes, stirring occasionally. Add 1/2 a cup of red wine and let it evaporate.
2. Arrange the puree in the bottom of a baking pan, top with the pork loin and bake for approximately 40 minutes at 380 F. along with sage and bay leaves. Check the meat temperature with instant read thermometer: it should read 160 F. during the cooking keep= turning it several times in order to braise it.
3. Using tongs, remove pork from pan, cut into thin slices and arrange on a platter. Deglaze the baking pan with 1/2 cup of wine. top with hot sauce (the sauce will be quite thick) and serve.
