2 whole pork tenderloins
1/2 onion sliced
1 1/2 cups water
1 tablespoon lemon juice
1/2 teaspoon Tobasco sauce
1 teaspoon pickling spice
1/2 teaspoon salt
SAUCE:
1 (6 0z) can white tuna drained
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tbsps lemon juice
reserved cooking liquid
GARNISH:
2 tbsps capers drained
4 tbsps chopped fresh parsley
Place tenderloins in large covered skillet with onion, water, lemon juice, Tobasco, pickling spice and salt. Bring to a boil and cover and simmer for 25-30 minutes. Remove tenderloins; cover and refrigerate until serving. Reserve cooking liquid. Meanwhile, prepare sauce.
TONPIATO SAUCE: Process in food processor until smooth. Stir in some of the reserved cooking liquid until the sauce is the consistency of a thick syrup. Cover and refrigerate until serving.
TO SERVE: Slice pork 1/4" thick. Arrange slices, slightly overlapping, on a serving platter. Pour tonpiato sauce over pork. Sprinkle with capers and parsley.