Pork Tonnato

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 small pork tenderloins (about 2 pounds total)
  • Kosher salt and freshly ground pepper
  • 2 medium shallots, roughly chopped
  • 1 medium carrot, roughly chopped
  • 4 fresh sage leaves
  • 1 cup dry white wine or water
  • 1 5 -to-6-ounce can light tuna packed in olive oil, drained, reserving 2 tablespoons of the oil
  • 2 tablespoons capers, plus more for sprinkling
  • 1/3 cup mayonnaise
  • Juice of 1 lemon
  • 4 ounces baby arugula or mixed field greens (about 4 cups)
Directions
  • Heat 1 tablespoon olive oil in a large skillet over high heat. Season the pork with salt and pepper, then brown on all sides, about 5 minutes. Transfer to a plate. Reduce the heat to medium low; add the remaining 1 tablespoon olive oil, the shallots and carrot to the skillet and cook until the vegetables are just tender, about 5 minutes.

  • Add the sage and wine and bring to a simmer. Return the pork to the skillet along with the tuna and capers. Cover and cook until a thermometer inserted into the pork registers 150, 10 to 15 minutes. Transfer the pork to a cutting board and let rest about 5 minutes.

  • Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender. Add the reserved tuna oil, the mayonnaise, lemon juice, and salt and pepper to taste; puree until smooth.

  • Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers.

  • Photograph by Antonis Achilleos


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