Pork Tonnato with Caper Berries and Celery Hearts Pork Tonnato with Caper Berries and Celery Hearts Matthew Abdoo, Pig Beach For the pork: • 2 lb. pork tenderloin • 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed • 1 tbsp. kosher salt • 2 tsp. ground black pepper • 1 cup extra virgin olive oil • 1 cup and 2 tbsp. vegetable oil • 4 sliced shallots • 2 cups chopped carrots • 1 cup white wine • 1 cup pork stock • 4 egg yolks • 1 tbsp. Dijon mustard • 1 tbsp. drained capers • 4 anchovy filets • 10 oz. canned tuna in oil For the pork marinade: • 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed • 1 cup vegetable oil • 1 tbsp. light brown sugar • 2 tsp. chopped rosemary • 2 cloves chopped garlic For the garnish: • Caper berries • Celery heart leaves • Italian parsley • Lemon basil • Baby arugula Method: 1. Place cleaned pork tenderloin in gallon zip lock bag. In a separate bowl, combine all ingredients for pork marinade, and pour over pork tenderloin and marinate overnight. 2. The next day, heat 2 tbsp. of vegetable oil in a large sauté pan and bring to smoking point. While the oil is heating, season pork tenderloin with salt and pepper. Once the oil reaches its smoking point sear off the pork tenderloin on all sides until brown (about 5 mins). 3. Once the tenderloin is browned, remove from pan and add shallots and carrots and cook until soft and sweet. Deglaze with white wine and reduce to a syrup. Add pork stock and bring to a low simmer. Return the pork tenderloins and finish cooking in braising liquid until internal temperature reaches 145 degrees. Remove the pork tenderloins and refrigerate overnight. 4. Meanwhile for the tonnato sauce, transfer the remaining contents of sauté pan to a blender with the egg yolk, Passion Fruit Concentrate, capers, Dijon, anchovy and canned tuna and puree till smooth. Slowly drizzle in remaining vegetable oil and olive oil until a thick emulsion is created. Allow the tuna puree to sit overnight (only gets better with time). 5. To plate, thinly slice the pork tenderloin and top with tonnato sauce. Garnish with capers, celery hearts, parsley and arugula.