Recipe courtesy of David Rocco
Chianti "Tuna"
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 619
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 47
- Cholesterol
- 147
- Sodium
- 1274
- Total: 3 days 5 hr 40 min
- Prep: 10 min
- Inactive: 3 days
- Cook: 5 hr 30 min
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.