Tuna Pork Loin

Name: Tuna Pork Loin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: Arista 2.2 lbs; Extra virgin olive oil 2 spoonfuls; Sage 2 sprigs; Rosemary 2 sprigs; Garlic poached 2 cloves; White wine 1 glass; Salt to taste; Caper berries to taste; Butter 1 ½ tbsp; Eggs medium 2; Tuna in oil drained 7 oz; Anchovies in oil 3 fillets; Salted capers 1 tsp; Meat broth 0.67 cup

it de es fr br

Gluten Free

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Roast pork with tuna sauce, or pork tonnato, is a really interesting twist on a classic Italian dish from Piedmont. You know, instead of the traditional veal, this one uses tender pork loin. It’s roasted till it’s moist and juicy, then cooled and sliced thin. And the sauce? Seriously good. This technique from northern Italy makes it perfect for festive antipasto platters.

The true star here is the creamy tuna sauce. It’s smooth and a bit tangy—bursting with flavor from tuna, anchovies, and caper berries. These capers? They add a bright, salty kick, cutting through the richness—making each bite feel balanced and fresh. Really, really balanced. By incorporating the pork’s own cooking juices into the sauce, the dish gets that deeper, more savory profile—so it’s often a centerpiece at Christmas or family gatherings in Piedmont.

Many Italian pork recipes offer something hearty, but this pork with tuna sauce recipe? It takes it up a notch with its contrasting textures and flavors. The creamy tuna and succulent pork are surprisingly balanced. And look, when you get that sharp pop from the caper berries, it’s magic. Locally, sometimes called "arista tonnata," it blends classic and modern elements seamlessly.

Served cold, it’s pretty simple to prepare the night before. Stress-free when guests arrive, right? So here's the thing—it’s a go-to choice for special occasions and holidays, as the flavors get even better as it chills. Whether you’re intrigued by pork with anchovy and caper sauce or enjoy exploring pork and seafood combos, this pork with tuna sauce recipe strikes the perfect balance between flavor and practicality.

The result? A dish that looks elegant but feels totally relaxed, with those savory, creamy, and fresh flavors only Italian cuisine can offer. It’s an ideal pick for anyone looking to impress with minimal effort, leaving you free to enjoy your guests' company while serving up a plate that’s both stunning and delicious. Really.

INGREDIENTS

For the Pork Loin: Arista 2.2 lbs (1 kg); Extra virgin olive oil 2 spoonfuls; Sage 2 sprigs; Rosemary 2 sprigs; Garlic 2 cloves - poached; White wine 1 glass; Salt to taste; Caper berries to taste; Butter 1 ½ tbsp (20 g)

For the Tuna Sauce: Eggs 2 - medium; Tuna in oil 7 oz (200 g) - drained; Anchovies in oil 3 fillets; Salted capers 1 tsp (5 g); Meat broth 0.67 cup (150 g)

Preparation

How to prepare Tuna Pork Loin

To prepare the tuna pork loin, first salt the pork loin on all sides 1. In a pan, add olive oil, sage, rosemary, and unpeeled garlic 2. Once the oil is hot, place the meat in the pan 3.

Sear all sides until golden 4. In a baking dish, place sage, rosemary 5, and the pork loin 6.

Deglaze the pan with white wine 7, which will recover the cooking juices, and then drizzle it over 8. Bake in a preheated static oven at 350°F for about 1 hour, occasionally basting the pork loin with the cooking juices. The meat will be ready 9 when the internal temperature reaches 158°F. Use a probe thermometer throughout the cooking time. Allow to cool completely.

Deglaze the baking dish with water to recover the cooking juices and transfer it to a saucepan 10. If necessary, reduce it a little and then add butter 11, let it melt to obtain a fluid sauce 12; set aside.

Boil the eggs 13 and once ready, cut them into wedges 14. In a tall container, put the eggs, add anchovy fillets 15.

Add capers 16, tuna 17, and beef broth 18.

Blend 19 until you get a smooth and homogeneous tuna sauce 20. Thinly slice the pork loin 21.

Slice the caper berries into rounds 22. Plate by putting tuna sauce on the bottom 23, place the sliced pork loin on top, slightly overlapping the slices 34.

Add more tuna sauce, the sauce from the cooking juices 25, and the caper berries 26. Your tuna pork loin is ready to be enjoyed 27.

Storage

Tuna pork loin can be stored in the refrigerator, in a closed container, for 2-3 days. It's important to keep the meat separate from the tuna sauce to preserve freshness and texture, and assemble the dish only when serving.

Advice

You can substitute beef broth with cold water or vegetable broth for a more delicate flavor.

Add a splash of lemon juice or grated zest to the tuna sauce for a touch of freshness.

For a more rustic decoration, you can use whole capers instead of caper berries.

If you're looking for other delightful variations of vitello tonnato, try the steamed chicken with tuna sauce or Turkey with Tuna Sauce!

For the translation of some texts, artificial intelligence tools may have been used.