Pork Tonnato - cooking recipe

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

Preparation

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.