Chianti "Tuna"
Recipe courtesy of
David Rocco
- Total:
- 77 hr 40 min
- Prep:
- 10 min
- Inactive:
- 72 hr
- Cook:
- 5 hr 30 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Directions
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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