Pork Loin with Tuna Sauce

Name: Pork Loin with Tuna Sauce
Yield: 4
Ingredients: 1 cup white wine; 1 small onion, finely chopped; 1 egg at room temperature; 1 tablespoon lemon juice; 1/2 teaspoon mustard; 3/4 cup olive oil or oil; 1/4 teaspoon anchovies, finely minced; 3 tablespoons pickled capers, drained; salt and black pepper to taste; 500g pork loin (or pork neck) cooked and cut into thin slices

1
1 cup white wine
2
1 small onion, finely chopped
3
1 egg at room temperature
4
1 tablespoon lemon juice
5
1/2 teaspoon mustard
6
3/4 cup olive oil or oil
7
1/4 teaspoon anchovies, finely minced
8
3 tablespoons pickled capers, drained
9
salt and black pepper to taste
10
500g pork loin (or pork neck) cooked and cut into thin slices

Ingredients

1
1 cup white wine
2
1 small onion, finely chopped
3
1 egg at room temperature
4
1 tablespoon lemon juice
5
1/2 teaspoon mustard
6
3/4 cup olive oil or oil
7
1/4 teaspoon anchovies, finely minced
8
3 tablespoons pickled capers, drained
9
salt and black pepper to taste
10
500g pork loin (or pork neck) cooked and cut into thin slices

Directions

1
Heat, in a small saucepan, the wine with the onion and cook until the wine reduces to 1/4 cup
2
Do not overcook it, as the wine may evaporate completely
3
Add to a blender the egg, lemon juice, and mustard
4
Blend on low speed for 5 seconds
5
Gradually add, in a thin stream, the olive oil or oil, while continuing to blend on low speed
6
Turn off the blender, then combine the wine with the onions, anchovies, and tuna
7
Blend for an additional 5 seconds on low speed
8
Remove the sauce from the blender and stir in the 2 tablespoons of pickled capers
9
Add salt and black pepper to taste
10
Arrange the pork loin or pork neck slices on a shallow baking dish, then pour the sauce over them
11
Cover the dish with aluminum foil and refrigerate for 4-5 hours or overnight
12
Serve 4-6 portions.