Preparation
- 1
Season the pork loin or pork roast with salt and pepper.
- 2
Lightly crush the garlic cloves.
Pork Tonnato (Vitello Tonnato–Style)
2 hrs 10 min·325 Views
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.
Allergens
Lactose-Free
Gluten-Free
3,657kcal
6 Portions · 1,340 g
Protein
300 g
Carbohydrates
2 g
Fat
272 g
Fiber
1 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Pork loin or pork roast1 kilogram
- Salt2 teaspoons
- Black Pepper1 teaspoon
- Garlic3 cloves
- Olive Oil1 tablespoon
- Canned tuna, drained300 grams
- Mayonnaise3 tablespoons
- Lemon Juice1
- Anchovy Fillets3
- Olive Oil220 milliliters
- Capers4 teaspoons
Cooking the Pork
- 3
Place the seasoned pork in an ovenproof dish with the crushed garlic cloves and a drizzle of olive oil.
- 4
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.
2 h - 5
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.
Making the Tuna Sauce
- 6
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.
- 7
Blend all ingredients until the mixture is smooth.
- 8
With the blender still running, slowly drizzle in the 220 ml of olive oil until the sauce becomes creamy and perfectly emulsified.
- 9
Taste the tuna sauce and adjust seasoning with more salt, pepper, or lemon juice if needed.
Assembling the Dish
- 10
Once the pork is completely chilled, slice it very thinly, aiming for slices similar to deli ham.
- 11
Arrange the thin pork slices neatly on a serving plate.
- 12
Spoon the creamy tuna sauce generously over the arranged pork slices.
- 13
Garnish the dish with the remaining 1 teaspoon of capers for a final touch.
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