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Food & Entertaining

Roasted Pork Loin With Tonnato Sauce

Author: Chef Allan Schanbacher
Issue: February, 2009, Page 204
Serves 6

1 to 2 pounds pork loin
Kosher salt and freshly ground pepper, to taste
2 tablespoons extra-virgin olive oil
¾ cup diced carrots
¾ cup diced celery
¾ cup diced onion
¾ cup diced fennel
3 cloves garlic, chopped
½ cup white wine
4 to 6 anchovy fillets
1 teaspoon dry oregano, crumbled
1  (3.5-ounce) can Italian tuna in extra-virgin olive oil


Tonnato Sauce
½ cup mayonnaise
2 teaspoons lemon juice
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons capers, for garnish

Plating: Spread a thick layer of the sauce on the bottom of a serving platter. Slice the pork as thin as possible and layer over the sauce, across the length of the platter. Top with capers and a grinding of black pepper.

Photo by Werner Seggarra
 
1. Preheat oven to 375 degrees. Season pork loin with salt and pepper. Place a sauté pan over medium-high heat. When hot, add the oil and pork and brown on all sides. Remove pork and set aside.
2. Lower heat to medium, add the vegetables and garlic and sauté 8 to 10 minutes. Add the wine and mix well, cooking for 3 minutes. Add the anchovies, oregano and tuna. Mix again, breaking up the tuna a bit. Bring to a boil and place the pork in the center of the pan on top of the vegetable and tuna mixture, and cover loosely with foil.
3. Roast in oven for 35 to 40 minutes or until an instant-read thermometer registers 150 degrees. Remove the pork to a plate and let cool.

Tonnato Sauce
1. After pork is removed from the sauté pan, place all cooled vegetables and other ingre-dients from the pan into a blender. Add mayonnaise and lemon juice and blend on medium-high speed until smooth.
2. With the blender running on slow speed, add the oil in a steady stream. Season with salt and pepper to taste. Set aside.



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