Season the pork loin or pork roast with salt and pepper.
Lightly crush the garlic cloves.
Pork Tonnato (Vitello Tonnato–Style)
None
Medium
2 hrs 10 min
Spiciness
None
Difficulty
Medium
Time
2 hrs 10 min
Preparation
10 min
Cooking
2 hrs 0 min
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Translated
Pork Tonnato offers a delightful twist on the classic Italian Vitello Tonnato, traditionally made with thinly sliced veal. While veal is the customary choice, this recipe embraces pork, providing a tender and flavorful alternative that's equally satisfying. The genius of Tonnato lies in its unique sauce – a creamy, savory emulsion of tuna, anchovies, mayonnaise, and lemon. This sauce, often enriched with the cooking liquid or oil from the tuna, creates a luxurious contrast with the lean meat. My version emphasizes a slow-cooked pork loin, ensuring maximum tenderness, perfectly complemented by the rich, tangy tuna sauce. It's a dish that beautifully marries land and sea, perfect for an elegant appetizer or a light main course.
None
Medium
2 hrs 10 min
Spiciness
None
Difficulty
Medium
Time
2 hrs 10 min
Preparation
10 min
Cooking
2 hrs 0 min
Allergens
- Pork loin or pork roast
1 kilogram
- Salt
2 teaspoons
- Black Pepper
1 teaspoon
- Garlic
3 cloves
- Olive Oil
1 tablespoon
- Canned tuna, drained
300 grams
- Mayonnaise
3 tablespoons
- Lemon Juice
1
- Anchovy Fillets
3
- Olive Oil
220 milliliters
- Capers
4 teaspoons
Place the seasoned pork in an ovenproof dish with the crushed garlic cloves and a drizzle of olive oil.
Cook in the oven at a low temperature of 140-150°C (285-300°F) until the pork is tender and fully cooked. This will take around 1.5 to 2 hours.
Remove the pork from the oven, let it cool completely at room temperature, then refrigerate until thoroughly chilled. This step is crucial for easy slicing.
In a blender, combine the drained canned tuna, mayonnaise, lemon juice, anchovy fillets, 3 teaspoons of capers, 1 teaspoon of salt, and black pepper to taste.
Blend all ingredients until the mixture is smooth.
With the blender still running, slowly drizzle in the 220 ml of olive oil until the sauce becomes creamy and perfectly emulsified.
Taste the tuna sauce and adjust seasoning with more salt, pepper, or lemon juice if needed.
Once the pork is completely chilled, slice it very thinly, aiming for slices similar to deli ham.
Arrange the thin pork slices neatly on a serving plate.
Spoon the creamy tuna sauce generously over the arranged pork slices.
Garnish the dish with the remaining 1 teaspoon of capers for a final touch.
None
Medium
2 hrs 10 min
Spiciness
None
Difficulty
Medium
Time
2 hrs 10 min
Preparation
10 min
Cooking
2 hrs 0 min
Allergens
- Pork loin or pork roast
1 kilogram
- Salt
2 teaspoons
- Black Pepper
1 teaspoon
- Garlic
3 cloves
- Olive Oil
1 tablespoon
- Canned tuna, drained
300 grams
- Mayonnaise
3 tablespoons
- Lemon Juice
1
- Anchovy Fillets
3
- Olive Oil
220 milliliters
- Capers
4 teaspoons
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