Pork Tonnato

Submitted by queenbeatrice

"This is a recipe I have tried from the Food Network magazine and really enjoyed it. They recommended serving it with a light green salad. I just had it alone."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 2 pork tenderloin (2 pounds total)
• kosher salt
• pepper
• 2 shallots, medium, roughly chopped
• 1 carrot, medium, roughly chopped
• 4 sage leaves
• 1 cup dry white wine
• 1 (5 -6 ounce) can tuna, packed in oil, drained but reserving oil
• 2 tablespoons capers, plus more for sprinkling
• 1⁄3 cup mayonnaise
• 1 lemon, juice of

directions

1. Heat 1 tbsp olive oil in large skillet over high heat.
2. Season the pork with salt and pepper, then brown on all sides..
3. Transfer pork to a plate.
4. Reduce heat to medium-low and add remaining olive oil, shallots, and carrot to the skillet and cook until vegetables are just tender, about 5 minutes.
5. Add the sage and wine and bring to a simmer.
6. Return the pork to the skillet along with the tuna and the capers.
7. Cover and cook until a thermometer inserted into the pork registers 350 degrees, 10 to 15 minutes.
8. Transfer the pork to a cutting board and let rest 5 minutes.
9. Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender.
10. Add the reserved tuna oil, mayonnaise, lemon juice, salt and pepper; puree until smooth.
11. Slice the pork and divide among plates.
12. Top with the sauce season with salt and pepper, and sprinkle with more capers.