Vitello schweinato with tuna mayo

Name: Vitello schweinato with tuna mayo
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 Pork tenderloin (approx. 300 g); 7-10 Tbsp salt, pepper, sugar; 2 TABLESPOONS Oil; 1 (80 g) small tin of tuna in oil; 1 Anchovy fillet (glass); 1 TEASPOON Dijon mustard; 1 TEASPOON Lemon juice; 1 egg + 1 egg yolk (size M); 1⁄8 l Olive oil; 4-6 Tbsp Poultry stock (glass); 2 TABLESPOONS small capers (Nonpareilles); 1⁄2 Federation Chives; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 Pork tenderloin (approx. 300 g)
7-10 Tbsp salt, pepper, sugar
2 TABLESPOONS Oil
1 (80 g) small tin of tuna in oil
1 Anchovy fillet (glass)
1 TEASPOON Dijon mustard
1 TEASPOON Lemon juice
1 egg + 1 egg yolk (size M)
1⁄8 l Olive oil
4-6 Tbsp Poultry stock (glass)
2 TABLESPOONS small capers (Nonpareilles)
1⁄2 Federation Chives
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Dab pork tenderloin dry, season with salt and pepper. Heat oil in a pan.
2
Brown the meat for 2-3 minutes. Bake in a hot oven for 12-14 minutes.
3
In the meantime drain the tuna. Rinse anchovy, pat dry. Mix mustard, lemon juice, whole egg and olive oil to a mayonnaise. Add the tuna, anchovy and egg yolk and continue mixing. Stir in the stock until you have a smooth sauce.
4
Finely chop 1 tablespoon capers and stir in. Season with salt, pepper and 1 pinch of sugar. Wash the chives, shake dry and cut into rings.
5
Remove meat from the oven and let it rest for a short time. Then cut into thin slices, arrange on plates and drizzle with the sauce. Sprinkle with 1 tablespoon capers and chives.