Pork Loin with Tuna Sauce
Classification
Category:
Main Dish
Cuisine:
Mediterranean
Difficulty:
Medium
Servings:
2
Total Weight:
1329g
Time Breakdown
Preparation
40m
Cooking
1h 30m
Resting
10m
Total Time
2h 20m
Nutrition
2
690
Calories
2
98.6 g
Protein
2
4.3 g
Carbs
2
23.3 g
Fat
Sugar:
0.9 g
Fiber:
0.6 g
Saturated Fat:
7 g
Unsaturated Fat:
0.9 g
Trans Fat:
0 g
Cholesterol:
246.9 mg
Sodium:
1135.7 mg
Calcium:
36.3 mg
Iron:
2.9mg
Potassium:
1049.3mg
Salt:
0g
Ingredients 12
Servings:
Extra virgin olive oil
10
Gram
82.4
0.0g
0.0g
9.2g
Egg
80
Gram
52.0
4.4g
0.3g
3.5g
white wine
150
Gram
123.0
0.2g
3.9g
0.0g
Garlic
6
Gram
8.9
0.4g
2.0g
0.0g
Tuna in oil (Can)
160
Gram
232.0
40.0g
0.0g
8.2g
Anchovies
6
Gram
12.6
1.7g
0.0g
0.6g
cappers
10
Gram
2.3
0.2g
0.5g
0.1g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Black pepper
3
Gram
7.7
0.3g
2.0g
0.1g
rosemary
2
Piece
0.0
0.0g
0.0g
0.0g
sage
2
Piece
0.0
0.0g
0.0g
0.0g
Pork Loin
500
Gram
860.0
150.0g
0.0g
25.0g
Cooking Instructions
This sophisticated dish features beautifully roasted, thinly sliced pork loin served with a rich, velvety tuna and caper sauce, offering a delightful twist on the classic Italian Vitello Tonnato.
Ingredients
1 pork loin
2 tbsp olive oil
Fresh rosemary and sage
2 cloves garlic, smashed
Salt and freshly ground black pepper, to taste
½ cup dry white wine
A small knob of butter (for the pan sauce)
For the Tuna Sauce & Garnish:
3 hard-boiled eggs
1 can (approx. 160g) tuna, drained
3–4 anchovy fillets
1 tbsp capers, rinsed
½ cup meat broth (as needed for consistency)
Caper berries (for garnish)
Instructions
Preheat the Oven: Preheat your oven to 350°F (180°C).
Sear the Pork: In a large, oven-safe pan or skillet, heat the olive oil over medium-high heat with the fresh rosemary, sage, and smashed garlic. Season the pork loin generously with salt and pepper, then brown it thoroughly on all sides until it develops a golden crust.
Deglaze and Roast: Transfer the pork loin to a baking dish, placing the herbs underneath the meat. Pour the white wine into the hot searing pan to deglaze, scraping up any browned bits from the bottom. Pour these pan juices over the pork.
Bake: Roast in the oven for about 1 hour, occasionally basting the meat with its own cooking juices. The pork is perfectly cooked when a meat thermometer inserted into the thickest part reads an internal temperature of 145°F to 150°F (approx. 65°C–68°C) for a juicy finish, or up to 160°F (71°C) if preferred.
Chill and Slice: Remove the pork from the oven and let it cool completely. Once cooled, wrap it and refrigerate for a few hours; this makes it much easier to slice thinly.
Make the Pan Jus: If the pan juices in the baking dish are too reduced, add a splash of water or broth and deglaze again. Strain the juices into a small saucepan, bring to a simmer to reduce slightly, and whisk in a small knob of cold butter for a glossy, silky finish. Set aside.
Prepare the Creamy Tuna Sauce: In a blender or food processor, combine the hard-boiled eggs, drained tuna, anchovy fillets, capers, and a splash of meat broth. Blend until completely smooth and creamy, adding more broth if necessary to achieve a pourable consistency. Season with salt and pepper to taste.
Assemble and Serve: Spread a thin layer of the tuna sauce across the bottom of a flat serving platter. Arrange the thinly sliced pork on top, slightly overlapping the slices. Cover the meat evenly with more tuna sauce. Garnish beautifully with caper berries and drizzle with the glossy, reduced pan jus just before serving.