Pork Or Veal Tonnato Recipe by Cristina Farinelli ricettefacilidellacri
Cooking Instructions 1 hour plus chilling time 1 Season the pork loin by rubbing it with salt, pepper, olive oil, and white wine. Cover it with the whole herbs and garlic cloves. Wrap in plastic wrap and refrigerate for at least 1 hour. 2 Remove from the fridge, take off all the herbs (so they don’t burn), and sear the meat in a skillet over high heat on all sides to seal in the juices and keep the meat tender. 3 Transfer the meat to a baking dish with the herbs and 1/2 cup broth. Cover with aluminum foil and bake at 400°F (200°C) for 40 minutes. Turn off the oven and leave the meat inside with the door slightly open (use a wooden spoon to prop it open) for 10 minutes. 4 Place the meat on a plate and let it cool. If any juices come out, discard them. Refrigerate the meat until completely chilled, even overnight if you like. 5 Cut the pork loin in half—you’ll see it’s just slightly pink and very tender. 6 Slice the pork thinly using a meat slicer and arrange all the slices on a large platter. 7 Now it’s time to make the sauce. If you follow these few precise steps, it will take less than 20 seconds. 8 Put the eggs in the cup of an immersion blender, then add the oil, salt, and lemon juice in order. Insert the blender all the way to the bottom and turn it on without moving it. When it starts to thicken, slowly lift it to the top. Then move it up and down slowly a couple of times. Add the tuna, anchovies, and capers, and blend with the same up-and-down motion 2 or 3 more times until you have a light, delicate, and flavorful tuna sauce. 9 On a serving platter, make a layer of meat and spoon some sauce over it, but don’t cover it completely (serve extra sauce on the side for anyone who wants more). Garnish with a few thin lemon slices and some capers. If you’re not serving it right away, cover with plastic wrap and refrigerate. 1 Season the pork loin by rubbing it with salt, pepper, olive oil, and white wine. Cover it with the whole herbs and garlic cloves. Wrap in plastic wrap and refrigerate for at least 1 hour. 1 Season the pork loin by rubbing it with salt, pepper, olive oil, and white wine. Cover it with the whole herbs and garlic cloves. Wrap in plastic wrap and refrigerate for at least 1 hour. 2 Remove from the fridge, take off all the herbs (so they don’t burn), and sear the meat in a skillet over high heat on all sides to seal in the juices and keep the meat tender. 2 Remove from the fridge, take off all the herbs (so they don’t burn), and sear the meat in a skillet over high heat on all sides to seal in the juices and keep the meat tender. 3 Transfer the meat to a baking dish with the herbs and 1/2 cup broth. Cover with aluminum foil and bake at 400°F (200°C) for 40 minutes. Turn off the oven and leave the meat inside with the door slightly open (use a wooden spoon to prop it open) for 10 minutes. 3 Transfer the meat to a baking dish with the herbs and 1/2 cup broth. Cover with aluminum foil and bake at 400°F (200°C) for 40 minutes. Turn off the oven and leave the meat inside with the door slightly open (use a wooden spoon to prop it open) for 10 minutes. 4 Place the meat on a plate and let it cool. If any juices come out, discard them. Refrigerate the meat until completely chilled, even overnight if you like. 4 Place the meat on a plate and let it cool. If any juices come out, discard them. Refrigerate the meat until completely chilled, even overnight if you like. 5 Cut the pork loin in half—you’ll see it’s just slightly pink and very tender. 5 Cut the pork loin in half—you’ll see it’s just slightly pink and very tender. 6 Slice the pork thinly using a meat slicer and arrange all the slices on a large platter. 6 Slice the pork thinly using a meat slicer and arrange all the slices on a large platter. 7 Now it’s time to make the sauce. If you follow these few precise steps, it will take less than 20 seconds. 7 Now it’s time to make the sauce. If you follow these few precise steps, it will take less than 20 seconds. 8 Put the eggs in the cup of an immersion blender, then add the oil, salt, and lemon juice in order. Insert the blender all the way to the bottom and turn it on without moving it. When it starts to thicken, slowly lift it to the top. Then move it up and down slowly a couple of times. Add the tuna, anchovies, and capers, and blend with the same up-and-down motion 2 or 3 more times until you have a light, delicate, and flavorful tuna sauce. 8 Put the eggs in the cup of an immersion blender, then add the oil, salt, and lemon juice in order. Insert the blender all the way to the bottom and turn it on without moving it. When it starts to thicken, slowly lift it to the top. Then move it up and down slowly a couple of times. Add the tuna, anchovies, and capers, and blend with the same up-and-down motion 2 or 3 more times until you have a light, delicate, and flavorful tuna sauce. 9 On a serving platter, make a layer of meat and spoon some sauce over it, but don’t cover it completely (serve extra sauce on the side for anyone who wants more). Garnish with a few thin lemon slices and some capers. If you’re not serving it right away, cover with plastic wrap and refrigerate. 9 On a serving platter, make a layer of meat and spoon some sauce over it, but don’t cover it completely (serve extra sauce on the side for anyone who wants more). Garnish with a few thin lemon slices and some capers. If you’re not serving it right away, cover with plastic wrap and refrigerate. 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