Today’s recipe comes from Italy — Pork loin with tuna sauce or as the Italian’s call it: Lombo Tonnato! Below are the ingredients and instructions for this recipe. Serves 4. Good for diets like keto as well!
-Ingredients & Instructions-
* 2-pound pork loin
*1 cup dry white wine
*2 carrots, diced
*2 celery stalk, diced
*1 onion, diced
*1/2 teaspoon white pepper
*3 tablespoon olive oil
*1/2 teaspoon salt
*1 lemon, sliced for garnish
For Sauce
*3 hard-boiled egg yolks
*1 tablespoon Dijon mustard
*1 tablespoon white wine vinegar
*1/2 cup olive oil
*2 tablespoons capers, drained, rinsed
*4 canned anchovy fillets in oil, drained
*1 canned tuna in oil, drained
*1/2 teaspoon salt
*1/2 teaspoon white pepper
Step 1:
Put 1/2 teaspoon of salt & white pepper on your pork loin. Put your pork loin in a snug pan. Add your wine and water (just enough to cover the pork loin), add your 3 tablespoons of olive oil, put your chopped carrots, celery, and onion in, and bring it all to a boil. Once it is boiling, reduce your heat to simmer, cover, and let it sit for an hour!
Step 2:
Hard boil your 3 eggs while the meat is cooking and put them on the side for the time being when they are finished (don’t forget to remove the shell!).
Step 3:
After your meat has cooked for an hour, put it in a separate bowl. Strain the juice from the snug pot into the bowl, making sure to keep the veggies on the side. Put a weight of some sort on your pork (with the juice still in the bowl), keep it out, and let it cool to room temp for around a half-hour. In the meantime, we will prepare the tuna sauce.
Step 4:
Mix your 3 hard-boiled egg yolks with your dijon mustard. Then, add 1/2 teaspoon of salt, 1/4 teaspoon white pepper, and 1 tablespoon of white wine vinegar and mix. Now, slowly add your 1/2 cup of olive oil to the mixture, adding it in a thin, continuous stream. Next, stir in your tuna and capers. Keep this sauce on the side while we pure the vegetables in the next step.
Step 5:
Put the reserved veggies in a food processor (or use a fork to mix) with the anchovies and process to a puree. Stir the puree into the sauce we just made in step 4.
Step 6:
Remove the juice from your pork loin. Place the weight back on it and put it in the fridge for an hour (this makes it easier to slice thin).
Step 7:
After an hour, take your pork loin out of the fridge and slice the pork into very thin pieces. Arrange your slices on a plate and, lastly, put your sauce on top of the pork and it is ready to be enjoyed!