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This recipe is easy

Pork Loin Tonnato

40-50 minutes Cook time 15-20 minutes Prep time 4 to 6 servings




On the stove

  1. Pour 2 L (8 cups) of water in a Dutch oven or oven-safe pot and add salt, peppercorns, bay leaves, sage, carrots, onion, celery and rosemary. Bring to a boil.
  2. Plunge pork and reduce heat. Cover and simmer for about 40 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F). Arrange pork on a plate, cover with foil and let cool.
  3. Using a slotted spoon, remove carrots and celery from cooking broth and arrange on a cutting board to cut into small cubes. Set cubes aside. Discard cooking broth.
  4. For the mayo, whisk mustard and egg yolk in a small bowl to emulsify. While whisking, pour in a stream of olive oil. Whisk until you obtain a thick and creamy mayonnaise. Set aside.
  5. In a separate bowl, combine tuna, capers, lemon juice and anchovies. Combine mayonnaise and tuna mixture. Lightly season with salt and pepper.
  6. When roast is at room temperature (or even cold), cut into thin slices and arrange on a serving platter. Top with tuna mayonnaise. Garnish the platter with carrot and celery cubes, capers, parsley and lemon zest.

Nutritional value (per serving)

  • 724 calories
  • 45 g of protein
  • 57 g of fat
  • 8 g of carbohydrates
  • 2 g of fibre
  • 3 g of sugar
  • 748 mg of sodium
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