Pork Tonnato

• 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

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.

olive oil, pork tenderloin, kosher salt, pepper, shallots, carrot, sage, white wine, tuna, capers, mayonnaise, lemon

Taken from www.food.com/recipe/pork-tonnato-425551 (may not work)