Today’s recipe comes from Italy — Pork loin with tuna sauce or as the Italian’s call it: Lombo Tonnato! Below are the ingredients and instructions for this recipe. Serves 4. Good for diets like keto as well!
Pork Loin With Tuna Sauce Recipe
Learn how to make this delicious recipe for pork loin with tuna sauce.
Ingredients
- 2- pound pork loin
- 1 cup dry white wine
- 2 carrots diced
- 2 celery stalk diced
- 1 onion diced
- ½ teaspoon white pepper
- 3 tablespoon olive oil
- ½ teaspoon salt
- 1 lemon sliced for garnish
For Sauce
- 3 hard-boiled egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- ½ cup olive oil
- 2 tablespoons capers drained, rinsed
- 4 canned anchovy fillets in oil drained
- 1 canned tuna in oil drained
- ½ teaspoon salt
- ½ teaspoon white pepper
Instructions
- Put 1/2 teaspoon of salt & white pepper on your pork loin. Put your pork loin in a snug pan. Add your wine and water (just enough to cover the pork loin), add your 3 tablespoons of olive oil, put your chopped carrots, celery, and onion in, and bring it all to a boil. Once it is boiling, reduce your heat to simmer, cover, and let it sit for an hour!
- Hard boil your 3 eggs while the meat is cooking and put them on the side for the time being when they are finished (don’t forget to remove the shell!).
- After your meat has cooked for an hour, put it in a separate bowl. Strain the juice from the snug pot into the bowl, making sure to keep the veggies on the side. Put a weight of some sort on your pork (with the juice still in the bowl), keep it out, and let it cool to room temp for around a half-hour. In the meantime, we will prepare the tuna sauce.
- Mix your 3 hard-boiled egg yolks with your dijon mustard. Then, add 1/2 teaspoon of salt, 1/4 teaspoon white pepper, and 1 tablespoon of white wine vinegar and mix. Now, slowly add your 1/2 cup of olive oil to the mixture, adding it in a thin, continuous stream. Next, stir in your tuna and capers. Keep this sauce on the side while we pure the vegetables in the next step.
- Put the reserved veggies in a food processor (or use a fork to mix) with the anchovies and process to a puree. Stir the puree into the sauce we just made in step 4.
- Remove the juice from your pork loin. Place the weight back on it and put it in the fridge for an hour (this makes it easier to slice thin).
- After an hour, take your pork loin out of the fridge and slice the pork into very thin pieces. Arrange your slices on a plate and, lastly, put your sauce on top of the pork and it is ready to be enjoyed!
