2 small pork tenderloins (about 2 pounds total)
½ cup chopped celery
½ cup chopped carrots
2 large shallots, chopped
2 bay leaves
4 fresh sage leaves
4 cloves (optional)
½ bottle of dry white or rosé wine
2 Tablespoons extra virgin olive oil
1 6-oz can of tuna packed in olive oil. Reserve the oil.
2 Tablespoons capers (plus additional for decoration)
8 anchovy fillets, drained and chopped
1/3 cup mayonnaise
2 lemons (Zest and Juice one lemon. With the second one make thin slices for decoration)
2 Tablespoons finely chopped Italian parsley
1. For the marinade, put the meat in a large bowl with the celery, carrots, shallots, bay leaves, sage leave and cloves. Pour the wine over and make sure the meat is evenly covered with the other ingredients.
2. Cover and marinate in the refrigerator overnight, turning occasionally.
3. Remove pork from marinade and dry with paper towels. Season with salt and pepper.
4. Add 1 Tablespoon olive oil to a large skillet and brown on all sides, about 5 minutes. Transfer to a plate.
5. Strain solids from liquid and reserve one cup of the marinade. From the vegetable mixture, remove and the cloves, bay leaves and sage. Toss except for the sage.
6. Add remaining olive oil to the skillet and sauté the vegetables until tender, about 5 minutes.
7. Add the sage and wine marinade to the vegetables and bring to a simmer.
8. Return the pork tenderloins to the skillet along with the tuna fish and capers.
9. Cover and cook until the meat reaches 150 ⁰F with a thermometer inserted into the pork. This will take approximately 10-15 minutes.
10. Remove the pork and allow to cool for ten minutes. Cover with plastic wrap and put into the refrigerator for at least 2 hours
11. To make the sauce, first remove the sage and toss. Then put remaining ingredients into a blender or food processor.
12. Add anchovy fillets, mayonnaise, reserved oil from tuna, and lemon juice.
13. Purée until smooth. Add salt and pepper as desired.
14. Transfer sauce to a bowl, cover and refrigerate for several hours.
15. To serve, thinly slice the pork tenderloins and arrange on a large platter.
16. Drizzle some of the sauce over the meat. Put any leftover sauce in a serving bowl.
17. Garnish with additional capers and chopped parsley. Arrange the lemon slices around the platter.
18. Serve with lightly dressed arugula or mixed greens salad on the side.
Wine Recommendation: Etna Bianco—Graci is a great producer—or a Pinot Nero from Franz Hass’ vineyards in Alto Adige.