2 lb (1 kg) pork tenderloin 2 lb (1 kg) salt 5 cups (1.25 L) white wine extra virgin olive oil, for drizzling
To start your Chianti Tuna:
For 3 days salt the pork, making sure the pork is covered in salt.
Remove the salt and rinse the pork tenderloin.
Cook the pork in a pot of wine for 5 - 6 hours.
Let cool, slice thinly and drizzle with olive oil.
Yield: 4 servings
