Pork Tenderloin Tonnato


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


1 (6 0z) can white tuna drained

1 cup mayonnaise

1 tablespoon Dijon mustard

2 tbsps lemon juice

reserved cooking liquid


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.