Pork Tenderloin Tonnato

Makes 4 servings

FOR THE PORK TENDERLOIN:

2 small pork tenderloins (about 2 pounds total) Kosher salt 3 tablespoons extra-virgin olive oil 1 cup dry white wine 1 clove garlic, minced 2 bay leaves

1 medium yellow onion, quartered

2 celery stalks, roughly chopped

1 small carrot, roughly chopped

6 black peppercorns

FOR THE SAUCE:

1⁄4 cup packed parsley leaves 2 tablespoons capers 3 tablespoons white wine vinegar

1 tablespoon lemon zest 4 canned anchovy fillets, drained

4 egg yolks

1 can oil-packed tuna, such as Safe Catch Ahi Wild Yellowfin Tuna in Extra Virgin Olive Oil, drained Kosher salt

Freshly ground black pepper 1 cup extra-virgin olive oil

FOR THE GARNISH:

1 lemon thinly sliced 12 attractive parsley leaves

Preheat the oven to 350 degrees. Line a roasting pan with aluminum foil. Place the pork tenderloins on the prepared pan, season them with salt and douse them with olive oil, massaging the salt and oil into the tenderloins. Pour wine over the tenderloins and add garlic, bay leaves, onion, celery, carrot and peppercorns. Place the pan in the oven and roast for 1 hour. Using an instant read thermometer, test the pork for doneness. If it is less than 150 degrees, return the pork to the oven for another 5 to 10 minutes until it comes to temperature. Set the pan aside to cool. After 15 minutes, transfer to the refrigerator for an hour to overnight.

To make the sauce, add the parsley and the capers with the vinegar, lemon zest, 4 anchovies, egg yolks, tuna, salt and pepper to the bowl of a food processor and process, starting on low speed and gradually increasing until you achieve a smooth texture. With the motor running, slowly drizzle in the olive oil until the sauce emulsifies.

Thinly slice the pork tenderloins across the grain and divide among the four plates. Top the pork with the sauce and garnish with the lemon slices and parsley.