Pork Tonnato

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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. 
  2. 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. 
  3. 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. 
  4. Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers. Per serving: Calories 485; Fat 30 g (Saturated 5 g); Cholesterol 103 mg; Sodium 744 mg; Carbohydrate 12 g; Fiber 2 g; Protein 36 g