Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Chianti "Tuna"
- 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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- Level: Easy
- Total: 3 days 5 hr 40 min
- Prep: 10 min
- Inactive: 3 days
- Cook: 5 hr 30 min
- Yield: 4 servings
Ingredients
2 pounds/1 kg pork tenderloin
2 pounds/1 kg salt
5 cups/1.25 L white wine
Extra-virgin olive oil, for drizzling
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.
