Recipe courtesy of David Rocco

Chianti "Tuna"

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  • Level: Easy
  • Total: 3 days 5 hr 40 min
  • Prep: 10 min
  • Inactive: 3 days
  • Cook: 5 hr 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Place the pork tenderloin in a baking dish and cover in salt. Cover the dish and refrigerate for 3 days. Remove the salt and rinse the pork tenderloin. Add the pork and wine to a saucepot, bring to a simmer and cook for 5 to 6 hours. Remove the pork from the wine and let cool, thinly slice the pork and drizzle with olive oil.

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