Pork Tenderloin Vitello Tonnato Veal With Tuna Sauce Recipe

Ingredients

• 1 (1-pound) pork tenderloin
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/2 cup plus 1 tablespoon vegetable oil, divided
• 1 large whole egg
• 1/4 cup fresh juice from 2 lemons, divided
• 1 teaspoon Dijon mustard
• 1 teaspoon drained capers
• 2 anchovy fillets
• 1 (5-ounce) can tuna in olive oil, drained
• Flat-leaf parsley leaves, thinly sliced celery and celery leaves, thinly sliced fennel bulb and fennel fronds, thinly sliced caper berries, and/or thinly sliced radish, for garnish

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