Pork tenderloin vitello tonnato style is a recipe inspired by vitello tonnato, the classic Italian recipe for veal with tuna sauce. Made with roasted pork tenderloin and a tuna mayo with capers, this dish is even more flavorful and a delicious summery starter!
My mom is of Italian origin from the Piedmont region and growing up, all our family reunion meals, whether at home or in restaurants, among the plethora of dishes served did include vitello tonnato.
In the original veal with tuna recipe, a lean cut of veal is cooked in a flavorful vegetable broth, then machine sliced very thinly. The sauce is made of processed hard-boiled eggs, tuna and capers.
I find that my pork tenderloin vitello tonnato style is more adapted to our stressful era, we don’t always have time to make a veggie broth, plus veal has become so expensive!
In addition to being more advantageous, pork tenderloin is also more flavorful. For this recipe, I slather it with mustard and roast it in a high sided frying pan.
Also, I like to cut my pork loin in thin slices but not paper thin, the mouthfeel is chewier and tastier.
For the tonnato sauce, I make a mayo (store bought is perfect) seasoned with salt and lots of black pepper, chopped parsley, capers (those in vinegar) and shredded tuna.
If you’re making my homemade mayo, do not add any lemon juice of vinegar!
2 pounds (900 g.) pork tenderloin
2 tbsp. Dijon mustard
Salt and pepper to taste
1 1/2 cup mayonnaise, homemade or store bought
1/4 cup parsley, chopped
1/4 cup capers (those in vinegar)
1/3 cup canned tuna, shredded
Salt and pepper to taste
Pat the meat dry, remove any fat and silver skin, slather it with mustard, season with salt and pepper
Into a high sided frying pan, heat some vegetable oil and a chunk of butter on medium/high and sear the loin on all sides until a thin crust is formed, lower the heat to medium, cover with a lid and simmer away for about 20 to 25 minutes, remove from the pan, set aside to cool completely
Meanwhile make my mayonnaise or use store bought, if you’re making my homemade mayo do not add any lemon juice or vinegar! Season with salt, lots of black pepper, chopped parsley, capers and shredded tuna, shred the tuna with a fork, cut the mass two or three times with a sharp knife, stir the mayo with a spoon, taste and adjust seasoning, chill until ready to use
With a sharp knife, slice the tenderloin thinly, to do so hold the loin firmly with one hand, very close to the cut and slice, doing it this way you’ll be able to cut neat slices without shredding the loin at the bottom
Arrange the slices nicely on the plate of your choice, add a teaspoon of mayo on each slice, sprinkle the meat with coarse salt and black pepper, serve a bowl of tonnato sauce on the side
Keep the plate chilled until ready to serve, cover it loosely with plastic wrap or aluminum foil
Homemade mayo will be good for 2 days max
Enjoy with a colorful salad!
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