Pork Loin with Tuna Sauce
Classification
Category:
Main Dish
Cuisine:
Mediterranean
Difficulty:
Medium
Servings:
2
Total Weight:
1329g
Time Breakdown
Preparation
40m
Cooking
1h 30m
Resting
10m
Total Time
2h 20m
Nutrition
690
Calories
98.6 g
Protein
4.3 g
Carbs
23.3 g
Fat
Sugar:
0.9 g
Fiber:
0.6 g
Saturated Fat:
7 g
Unsaturated Fat:
0.9 g
Trans Fat:
0 g
Cholesterol:
246.9 mg
Sodium:
1135.7 mg
Calcium:
36.3 mg
Iron:
2.9mg
Potassium:
1049.3mg
Salt:
0g
Ingredients
Extra virgin olive oil
10
Gram
82.4
0.0g
0.0g
9.2g
Egg
80
Gram
52.0
4.4g
0.3g
3.5g
white wine
150
Gram
123.0
0.2g
3.9g
0.0g
Garlic
6
Gram
8.9
0.4g
2.0g
0.0g
Tuna in oil (Can)
160
Gram
232.0
40.0g
0.0g
8.2g
Anchovies
6
Gram
12.6
1.7g
0.0g
0.6g
cappers
10
Gram
2.3
0.2g
0.5g
0.1g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Black pepper
3
Gram
7.7
0.3g
2.0g
0.1g
rosemary
2
Piece
0.0
0.0g
0.0g
0.0g
sage
2
Piece
0.0
0.0g
0.0g
0.0g
Pork Loin
500
Gram
860.0
150.0g
0.0g
25.0g
Cooking Instructions
1. Preheat the oven to 350°F (180°C).
2. In a large pan, heat the olive oil with the rosemary, sage, and garlic.
3. Season the pork loin with salt and brown it on all sides until golden.
4. Transfer the pork loin to a baking dish with the herbs underneath, deglaze the pan with the white wine, and pour the wine over the pork.
5. Bake in the oven for about 1 hour, occasionally basting with the cooking juices. The pork is ready when it reaches an internal temperature of 160°F (70°C). Use a meat thermometer to ensure accuracy.
6. Let the pork cool completely before slicing it thinly.
7. If the cooking juices are too reduced, add a bit of water to the pan and deglaze again. Transfer the juices to a small pan, reduce if needed, and whisk in a small amount of butter for a silky finish.
8. Prepare the Tuna Sauce: In a blender, combine the hard-boiled eggs, drained tuna, anchovy fillets, capers, and meat broth.
9. Blend until smooth and creamy.
10. Adjust the seasoning of the sauce with salt and pepper to taste.
11. Assemble the Dish: Spread some tuna sauce on a flat plate.
12. Arrange the thin pork slices on a serving platter, slightly overlapping them.
13. Cover the slices with more tuna sauce.
14. Garnish with caper berries and drizzle with the reduced cooking sauce.
Pork Loin with Tuna Sauce
Created on November 18, 2025
Source: https://www.instagram.com/reel/DBY_SnssIVX/?igsh=bnl0ZTdwOHhrajkz
Total Time:
2h 20m
Servings: 2
Difficulty: Medium
Category: Main Dish
Cuisine: Mediterranean
Nutrition Facts (per serving)
| Calories: 690 | Protein: 98.6g | Carbs: 4.3g | Fat: 23.3g |
Ingredients
- 10 Gram Extra virgin olive oil
- 80 Gram Egg
- 150 Gram white wine
- 6 Gram Garlic
- 160 Gram Tuna in oil (Can)
- 6 Gram Anchovies
- 10 Gram cappers
- 4 Gram Salt
- 3 Gram Black pepper
- 2 Piece rosemary
- 2 Piece sage
- 500 Gram Pork Loin
Instructions
1. Preheat the oven to 350°F (180°C).
2. In a large pan, heat the olive oil with the rosemary, sage, and garlic.
3. Season the pork loin with salt and brown it on all sides until golden.
4. Transfer the pork loin to a baking dish with the herbs underneath, deglaze the pan with the white wine, and pour the wine over the pork.
5. Bake in the oven for about 1 hour, occasionally basting with the cooking juices. The pork is ready when it reaches an internal temperature of 160°F (70°C). Use a meat thermometer to ensure accuracy.
6. Let the pork cool completely before slicing it thinly.
7. If the cooking juices are too reduced, add a bit of water to the pan and deglaze again. Transfer the juices to a small pan, reduce if needed, and whisk in a small amount of butter for a silky finish.
8. Prepare the Tuna Sauce: In a blender, combine the hard-boiled eggs, drained tuna, anchovy fillets, capers, and meat broth.
9. Blend until smooth and creamy.
10. Adjust the seasoning of the sauce with salt and pepper to taste.
11. Assemble the Dish: Spread some tuna sauce on a flat plate.
12. Arrange the thin pork slices on a serving platter, slightly overlapping them.
13. Cover the slices with more tuna sauce.
14. Garnish with caper berries and drizzle with the reduced cooking sauce.