Elegant Pork Tonnato Recipe

Elegant Pork Tonnato Recipe

How To Make Elegant Pork Tonnato

Made with a tangy and creamy dip, this thinly sliced herby pork tonnato is served with zesty haricots verts and roasted peppers for an elegant dish.

Preparation: 30 minutes
Cooking: 1 hour 30 minutes
Chill Time: 1 day
Total: 1 day 2 hours



For Roast:

  • 1tbspfresh rosemary,finely chopped
  • 1tbspgarlic,finely chopped
  • 1tspkosher salt
  • ½tspfreshly ground pepper
  • 1pork loin,boneless, center-cut
  • 8prosciutto,thin slices

For Sauce:

  • 1canlight tuna packed in oil
  • 2tbspcapers
  • 1tspanchovy paste,or 1 to 2 anchovies
  • 2tbspfresh lemon juice
  • 1smallgarlic clove
  • kosher salt and freshly ground pepper,to taste
  • ¼cupmayonnaise
  • ½cupextra-virgin olive oil
  • 1tbspflat-leaf parsley leaves

For Serving:

  • ½lbharicots verts,or green beans
  • 3tbspextra-virgin olive oil
  • 2tbspfresh lemon juice
  • kosher salt and freshly ground pepper,optional
  • 1red bell pepper,roasted, optional
  • capers,sliced, optional



  1. Preheat oven to 375 degrees F. If the roast is tied, remove the string. Combine rosemary, garlic, salt, and pepper on a cutting board. Make a paste of the seasonings by rubbing them together with the side of a large knife.

  2. Rub the paste over all sides of the pork. Wrap roast with 4 slices prosciutto on each side and place on a roasting rack in roasting pan with the fattier side of roast facing up. Let stand 15 minutes at room temperature.

  3. Transfer to oven and roast for about 1 hour 25 minutes until internal temperature reaches 160 degrees F. Transfer to a plate and let stand at room temperature 1 hour. Cover in plastic wrap and refrigerate overnight.


  1. Combine tuna, 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.

  2. Add parsley and blend for a few more seconds.

  3. Slice pork loin as thinly as possible. Spread a layer of sauce, about ⅔ cup, on a large flat platter. Arrange pork on top of sauce in an overlapping circle, leaving room in the center.

  4. Before serving, remove pork from the refrigerator. Blanch haricots verts in salted boiling water for about 6 minutes until bright green and tender-crisp. Drain and plunge into ice water.

  5. 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 the middle of the platter.

  6. Sprinkle capers over pork if desired, and serve the remaining sauce on the side.


  • Calories: 1817.35kcal
  • Fat: 89.08g
  • Saturated Fat: 25.84g
  • Monounsaturated Fat: 43.74g
  • Polyunsaturated Fat: 12.75g
  • Carbohydrates: 9.14g
  • Fiber: 2.39g
  • Sugar: 1.45g
  • Protein: 231.06g
  • Cholesterol: 573.04mg
  • Sodium: 21729.10mg
  • Calcium: 123.11mg
  • Potassium: 4320.11mg
  • Iron: 10.22mg
  • Vitamin A: 34.29µg
  • Vitamin C: 21.35mg
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