one 6-1/2 oz. can white tuna (drained), 1 cup mayonnaise, 1 Tbsp. Dijon mustard, 2 Tbsp. lemon juice, 2 Tbsp. drained capers, 4 Tbsp. chopped fresh parsley
-Place all tenderloin ingredients in a large heavy skillet; bring to boil. Reduce heat and simmer for 25-30 minutes. Remove tenderloins to platter; cover and refridgerate until serving. Reserve cooking liquid.
-Prepare sauce: Whirl tuna, mayo, mustard and lemon juice in a food processor until smooth. Stir in some of the reserved cooking liquid until sauce is consistency of thick syrup. Cover and refridgerate until serving.
-To serve, slice the pork 1/4 inch thick and arrange slices slightly overlapped on a serving platter. Pour tonnato sauce over the pork. Sprinkle on capers and parsley. Serves 8-10. Enjoy!
Submitted by Diana Bogue Contributed on: and modified on Monday July 3rd, 2006