Pork Tonnato

Name: Pork Tonnato
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

12 ingredients

12 steps

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.