Pork Tonnato
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.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 2pork tenderloin (2 pounds total)
- 2
- 1
- 1cup dry white wine
- 1
- 2
- 1⁄3cup mayonnaise
- 1
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DIRECTIONS
- Heat 1 tbsp olive oil in large skillet over high heat.
- Season the pork with salt and pepper, then brown on all sides..
- Transfer pork to a plate.
- 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.
- Add the sage and wine and bring to a simmer.
- Return the pork to the skillet along with the tuna and the capers.
- Cover and cook until a thermometer inserted into the pork registers 350 degrees, 10 to 15 minutes.
- Transfer the pork to a cutting board and let rest 5 minutes.
- Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender.
- Add the reserved tuna oil, mayonnaise, lemon juice, salt and pepper; puree until smooth.
- Slice the pork and divide among plates.
- Top with the sauce season with salt and pepper, and sprinkle with more capers.
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