Pork Tonnato
Appetizers Pork Fish and Seafood Sauces and Salsa
Vitello tonnato in a budget-friendly version. Although I think no one will notice, because the pork tenderloin is cooked to perfection, pink and tender (you can also use it in sandwiches or salads), and the tuna sauce is smooth and creamy (you can use it in sandwiches too).
Ingredients
1 pork tenderloin (approx. 650g)
salt, black pepper, fennel seeds
Tonnato Sauce
1 egg yolk
1 garlic clove
2-3 anchovy fillets
2 tablespoons lemon juice
100g canned tuna
1 tablespoon capers (preferably salt-packed)
150ml olive oil
salt, black pepper
How to prepare pork tonnato
- The day before, prepare the pork tenderloin as follows: clean off the thick membranes and pat dry thoroughly with paper towels. Season generously all over with sea salt, freshly ground pepper, and crushed fennel seeds (about 1 teaspoon) ground in a mortar.
- Place in an oven-safe pan and roast at 220°C for 10 minutes, then reduce the temperature to 120°C and continue cooking for 30 more minutes. If you have a meat thermometer, the internal temperature should be between 63-65°C. At this temperature, the pork will be medium-rare, slightly more done toward the thinner ends.
- Let the tenderloin cool completely, then roll it tightly in plastic wrap and place in a container where it can rest under pressure (you can place something heavy on top). Refrigerate until the next day.
- When ready to serve the tenderloin, prepare the tonnato sauce as follows: in an immersion blender cup, add the egg yolk, crushed garlic, finely chopped anchovies, and lemon juice. Pour the oil on top and insert the immersion blender into this mixture. Blend, starting from the bottom and slowly lifting the blender to form an emulsion. You will get a mayonnaise.
- Add the tuna to the blender and mix at high speed until super smooth. Taste for salt and lemon juice and add more if needed. Gradually add a tablespoon of cold water at a time while blending until you reach the desired consistency, preferably a cream that flows easily off the spoon.
- Finally, add the capers and blend briefly to crush them and release their flavor into the sauce. Add black pepper to taste.
* if the capers are salt-packed, soak them in cold water for 10-15 minutes before using, then rinse them - Spread a thin layer of sauce on the serving platter. Slice the tenderloin into thin slices (use a knife with a thin blade, a ham slicer if you have one) and arrange them concentrically on the serving platter, starting from the outside. Sprinkle the meat with sea salt. Then coat the meat with a generous layer of tonnato sauce, leaving the edges of the meat slices exposed. Decorate as desired: capers, dill/fennel fronds/arugula, drizzle with olive oil and grind more black pepper. Serve at room temperature.
* the tenderloin and unused sauce can be stored in the refrigerator for 2-3 days
