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Recipe courtesy of David Rocco

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Total:: 77 hr 40 min
Prep:: 10 min
Inactive:: 72 hr
Cook:: 5 hr 30 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Chianti "Tuna"
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT5H30M0.000S
Total time: P0Y0M3DT5H40M0.000S
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