Whether for a light yet tasty summer lunch, a refined appetizer, or a surprising main course, the Pork Loin with Tuna Sauce is a true ace in the sleeve of Italian cuisine.
Forget the usual veal with tuna sauce; here the star is the succulent pork loin, much tastier and more economical than veal, which combines divinely with the tuna sauce, creating a balance of flavors and textures that will win you over at the first taste.
A dish that combines tradition with a touch of originality, easy to prepare and perfect to impress guests with elegance and simplicity.
Below, I leave you with other delicious recipes with Pork Loin, and then, as always, right below the photo, we’ll discover how to prepare the Tuna Loin!!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pork Loin with Tuna Sauce
- 2.2 lbs pork loin (or arista)
- 1 carrot
- 1 onion (small)
- 1 stalk celery
- 6 grains black pepper
- 2 leaves bay
- 2 pinches coarse salt
- 3 tbsps extra virgin olive oil
- to taste water (or vegetable broth)
- 7 oz canned tuna (drained)
- 3 fillets anchovies in oil
- 1 tbsp salted capers
- 2 egg yolks (hard-boiled)
- Half lemon (juice only)
- to taste extra virgin olive oil
- 1.7 oz meat broth (from cooking the loin)
- 2 pinches black pepper (ground)
Tools
- 1 Pot large with high sides
- 1 Hand Blender
- 1 Slicer
Pork Loin with Tuna Sauce Preparation
In a large pot with high sides, heat a drizzle of oil and brown the pork loin on all sides until it takes on a nice golden color.
This will seal in the juices, making it more tender.
Add the celery, carrot, and onion coarsely chopped, the pepper grains, and bay leaves.
Cover the meat with broth (or water, but broth will add more flavor) almost covering the loin, if the broth is not already salted, add a pinch of coarse salt.
Bring to a boil, then lower the heat, cover and let simmer for about 50 minutes, or until the loin is cooked (the internal temperature should reach 149-158°F), I recommend buying a kitchen thermometer.
Once cooked, turn off the heat and let it cool completely in its broth.
This step is crucial to keep the meat soft and moist.While the loin is cooling, prepare the sauce. In a blender or mixer, combine the drained tuna, anchovy fillets, desalinated capers, hard-boiled yolks, and lemon juice.
Start blending and add the extra virgin olive oil in a thin stream, as you do when making mayonnaise, until you get a smooth and homogeneous sauce.
Gradually add some of the (strained) cooking broth of the loin until you reach the desired consistency, the sauce should not be too liquid but not too thick either.
Taste and adjust salt if needed, pepper.
When the loin is completely cold, remove it from the broth and slice it thinly, you can use a slicer or a sharp knife.
Arrange the loin slices on a serving platter, slightly overlapping each other.
Generously distribute the tuna sauce over the meat slices.For best results, cover the dish with plastic wrap and let it rest in the refrigerator for at least 2-3 hours (or even overnight) before serving.
Storage, tips, and variations
Pork Loin with Tuna Sauce can be stored in the refrigerator covered with plastic wrap for 2 or 3 days.
If you want, you can prepare the loin and the tuna sauce even the day before and keep them in the refrigerator even without slicing, well wrapped in plastic to prevent it from drying too much.
You can use both loin and arista of pork.
If you prefer, you can replace the boiled eggs with 2 generous tablespoons of mayonnaise.
Other recipes
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