Pork Tenderloin Vitello Tonnato

• porsiyonlar: 6 servings
• aktif süre: 20 minutes
• toplam süre: 8 hours 45 minutes

Malzemeler

Pork

1 (1-pound) pork tenderloin

Tonnato/tuna sauce

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil, plus more for drizzling

1/2 cup plus 1 tablespoon vegetable oil, divided

1 whole egg

1/4 cup fresh juice from 2 lemons, divided

1 teaspoon Dijon mustard

1 teaspoon drained capers

2 anchovy fillets

1 (5-ounce) can tuna in olive oil, drained

Garnish

Flat-leaf parsley leaves, thinly sliced celery and celery leaves, thinly sliced fennel bulb and fennel fronds, thinly sliced caper berries, and/or thinly sliced radish, for garnish

Yöntemler

Preheat oven to 250°F (120°C). Place pork on a rimmed baking sheet and season all over with salt and pepper. Drizzle with olive oil and rub all over to lightly coat. Roast pork until instant-read thermometer registers 140°F (60°C), about 30 minutes.

In a large skillet, heat 1 tablespoon vegetable oil over high heat until lightly smoking. Add pork and cook until browned on all sides, about 5 minutes total. Transfer pork to refrigerator to chill for at least 1 hour and up to 8 hours.

Meanwhile, place egg, 2 tablespoons lemon juice, mustard, capers, and anchovies in the bottom of an immersion blender cup. Pour remaining 1/2 cup vegetable oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Add tuna and remaining 2 tablespoons lemon juice and blend until thoroughly incorporated into a smooth sauce.

Transfer mayonnaise to a large mixing bowl and slowly drizzle in 1/2 cup olive oil, whisking until emulsified. Season with salt and pepper.

Slice pork very thinly against the grain. Arrange on a large plate and spoon tuna mayonnaise all over, spreading to form an even coating. You can refrigerate the pork tonnato, covered with plastic, for up to 8 hours; it will improve in flavor as it sits.

When ready to serve, toss garnish with a small drizzle of olive oil and salt. Arrange on top and serve right away.

Notlar

Serious Eats’ Daniel Gritzer:

“I whip up the tonnato sauce with this two-minute mayo technique—just float the oil on top of the acid, egg, and flavoring components, and slowly blend them together by gradually lifting an immersion blender from the bottom to the top.

The only key here is that I reserve two ingredients until the bulk of the mayo is already made: the tuna itself and the olive oil. I add the tuna to the blender only after the mayo has come together, since it adds so much bulk to the sauce. And I whisk in the olive oil, since it can become bitter when blitzed with a fast-spinning blade.

I add more fresh lemon juice than you'd normally see in this quantity of mayo—a full quarter cup for just a cup of oil total. This does two things. First, it adds enough acid to balance out and brighten up the tuna and anchovy flavors. Second, it thins the sauce to an appropriately loose consistency. You don't want a thick, gloppy mayo here—it should almost be pourable. I reserve some of the lemon juice until the end, since putting the entire quarter cup in at the beginning can interfere with the formation of a proper emulsion.”

Beslenme

• Porsiyon Boyutu: Serves 4 to 6 as an appe
• Kalori: 510 kcal
• Toplam Yağ: 45 g
• Doymuş Yağ: 6 g
• Doymamış Yağ: 0 g
• Kolesterol: 96 mg
• Sodyum: 431 mg
• Toplam Karbonhidrat: 1 g
• Diyet Lifi: 0 g
• Toplam Şeker: 0 g
• Protein: 26 g