Pork loin tonnato or veal tonnato made with pork loin, the recipe for meat that stays tender.
A few days ago I was searching for inspiration on Google: I had bought a whole pork loin and didn’t want to make the usual roast, but I wanted a fresher dish, suitable even for summer. So I decided to reinterpret the famous vitello tonnè and make pork loin tonnato.
I checked the pantry—everything was there—and I started right away. The recipe was extremely simple and quick to prepare, and I served a delicious tonnato-style dish made with pork loin!
Back to the recipe: I assure you that by following a few tips the result will not disappoint you; you will get tender and juicy meat and you will impress everyone!!
Are you ready to follow me in the kitchen? Let’s go, and you’ll prepare a main course suitable not only for Sunday but perfect for parties and good in every season! Before rushing to the stove, as always I remind you that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2.6 lb pork loin
2 carrots
1 onion
1 stalk celery
1/2 glass white wine
to taste salt
to taste sage (preferably fresh)
to taste rosemary (preferably fresh)
to taste basil
2 leaves bay leaves
to taste black pepper (preferably whole peppercorns)
2 whole cloves
2 eggs (hard-boiled)
2.5 tbsp capers (desalted)
5 anchovy fillets (oil-packed, drained)
3 tbsp sunflower oil
1 1/3 tbsp lemon juice
3.5 oz tuna in oil (drained)
to taste parsley (for garnish)

Tools

Thermometer probe
Pot heavy-bottomed roasting pot

Pork Loin Tonnato — perfect recipe: preparation…

Buy from the butcher a piece of pork loin that has some streaks of fat. You can ask him to place it in a net, or tie it yourself at home with kitchen twine; this will prevent the meat from losing its shape during cooking.
Peel the carrots and onion, rinse them and also rinse the celery stalk, chop everything finely to make a mirepoix.
Sauté the mirepoix in plenty of olive oil, add the pork loin and brown it on all sides, making sure it is well seared and sealed.
Deglaze with the white wine, let it evaporate, then add about 800 g (about 1.8 lb) of warm water, the aromatics and the spices.
Salt and let the meat cook over low heat for about an hour.
To obtain tender, not dry, soft and juicy meat it is essential to measure the internal temperature and not exceed 65°C (149°F).
If you don’t have a thermometer, know that for 1 kg of meat (about 2.2 lb) this temperature is reached in roughly an hour or slightly longer.
When cooking is finished, remove the pork loin and place it on a rack; reduce all the cooking liquid.
Once reduced, let the cooking liquid cool slightly, then pour it into a blender (remove any leaves and hard parts, except the spices), add two peeled hard-boiled eggs, the desalted capers, the anchovies, the drained tuna, the oil, the lemon juice and blend everything until you obtain a smooth, homogeneous sauce.
Slice the pork loin with a sharp knife into the thinnest possible slices and serve warm or at room temperature accompanied by its tonnato sauce.
Store any leftovers in the refrigerator for up to 24 hours, well sealed in a suitable container.
If you liked this recipe, also take a look at:
– Pork roast in puff pastry;
– Pork roast with apples;
– Stuffed pork loin roll with ham and cheese;
– Orange pork loin.
I strongly recommend purchasing a probe thermometer: besides being essential for cooking meat, it will also be useful for preparing breads and all kinds of brioche. I own one similar to this: probe kitchen thermometer.
If you don’t know how to make hard-boiled eggs: place them in a pot, cover with water, bring to a boil and count 9 minutes from the boil.
After the time has passed, remove them from the hot water and let them cool under cold running water.
Peel and use as desired.