Pork Tonnato
Adapted from Susan Spungen's Recipes: A Collection for the Modern Cook
The sauce Susan Spungen uses for her pork tonnato doubles as a tangy dip for crudité.
Servings: Serves 8–10
Ingredients
Roast:
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 (3-pound) boneless center-cut pork loin
- 8 thin slices prosciutto
Sauce:
- 1 can (6 ounces) light tuna packed in oil, preferably Italian
- 2 tablespoons capers , rinsed
- 1 teaspoon anchovy paste or 1 to 2 anchovies
- 2 tablespoons fresh lemon juice
- 1 small or 1/2 large clove garlic
- Kosher salt and freshly ground pepper
- 1/4 cup mayonnaise
- 1/2 cup extra-virgin olive oil
- 1 tablespoon flat-leaf parsley leaves
For serving:
- 1/2 pound haricots verts or green beans
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper (optional)
- 1 roasted red bell pepper (optional)
- Sliced capers (optional)
Directions
To make roast: Preheat oven to 375°. If roast is tied, remove string. Combine rosemary, garlic, salt and pepper on a cutting board. Make a paste of the seasonings by rubbing them together with side of a large knife. Rub paste over all sides of pork. Wrap roast with 4 slices prosciutto on each side and place on a roasting rack in roasting pan with fattier side of roast facing up. Let stand 15 minutes at room temperature. Transfer to oven and roast until internal temperature reaches 160°, about 1 hour 25 minutes. Transfer to a plate and let stand at room temperature 1 hour. Cover in plastic wrap and refrigerate overnight.
To make sauce: Combine tuna (with oil), capers, anchovy paste, lemon juice, garlic, pinch of salt and pepper, and mayonnaise in a mini food processor or blender. Blend for a few seconds to combine. Continue to blend while slowly drizzling in olive oil. Add parsley and blend for a few more seconds. Sauce can be made up to several days ahead of time and refrigerated.
Slice pork loin as thinly as possible. Spread a layer of sauce (about 2/3 cup) on a large flat platter. Arrange pork on top of sauce in an overlapping circle, leaving room in center. Cover with plastic wrap and refrigerate if not serving right away.
Before serving, remove pork from refrigerator. Blanch haricots verts in salted boiling water until bright green and tender-crisp, about 6 minutes. Drain and plunge into ice water. Drain well, blot with paper towels and dress haricots verts with oil, lemon juice and salt and pepper to taste. Pile haricots verts and roasted peppers in middle of platter. Sprinkle capers over pork if desired, and serve the remaining sauce on the side.
To make sauce: Combine tuna (with oil), capers, anchovy paste, lemon juice, garlic, pinch of salt and pepper, and mayonnaise in a mini food processor or blender. Blend for a few seconds to combine. Continue to blend while slowly drizzling in olive oil. Add parsley and blend for a few more seconds. Sauce can be made up to several days ahead of time and refrigerated.
Slice pork loin as thinly as possible. Spread a layer of sauce (about 2/3 cup) on a large flat platter. Arrange pork on top of sauce in an overlapping circle, leaving room in center. Cover with plastic wrap and refrigerate if not serving right away.
Before serving, remove pork from refrigerator. Blanch haricots verts in salted boiling water until bright green and tender-crisp, about 6 minutes. Drain and plunge into ice water. Drain well, blot with paper towels and dress haricots verts with oil, lemon juice and salt and pepper to taste. Pile haricots verts and roasted peppers in middle of platter. Sprinkle capers over pork if desired, and serve the remaining sauce on the side.
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