Pork Tonnato Recipe

Name: Pork Tonnato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.
2
Season the pork with salt and pepper, then brown on all sides, about 5 minutes.
3
Transfer to a plate.
4
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.
5
Add the sage and wine and bring to a simmer.
6
Return the pork to the skillet along with the tuna and capers.
7
Cover and cook until a thermometer inserted into the pork registers 150, 10 to 15 minutes.
8
Transfer the pork to a cutting board and let rest about 5 minutes.
9
Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender.
10
Add the reserved tuna oil, the mayonnaise, lemon juice, and salt and pepper to taste; puree until smooth.
11
Slice the pork and divide among plates.
12
Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers.
13
Photograph by Antonis Achilleos

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pork Tonnato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tonnato

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