Pork Loin with Tuna Sauce
Класификација
Категорија:
Главно јадење
Кујна:
Медитеранска
Тежина:
Средно
Порции:
2
Вкупна тежина:
1329g
Распоред на време
Припрема
40m
Готвење
1h 30m
Одмарање
10m
Вкупно време
2h 20m
Исхрана
690
Калории
98,6 г
Протеини
4,3 г
Јаглехидрати
23,3 г
Масти
Шеќер:
0,9 г
Влакна:
0,6 г
Заситени масти:
7 г
Незаситени масти:
0,9 г
Транс масти:
0 г
Холестерол:
246,9 мг
Содиум:
1135,7 мг
Калциум:
36,3 мг
Железо:
2,9мг
Потасиум:
1049,3мг
Сол:
0г
Состојки
Ладно цедено маслиново масло
10
Gram
82,4
0,0g
0,0g
9,2g
Јајце
80
Gram
52,0
4,4g
0,3g
3,5g
white wine
150
Gram
123,0
0,2g
3,9g
0,0g
Лук
6
Gram
8,9
0,4g
2,0g
0,0g
Tuna in oil (Can)
160
Gram
232,0
40,0g
0,0g
8,2g
Инчуни
6
Gram
12,6
1,7g
0,0g
0,6g
Капери
10
Gram
2,3
0,2g
0,5g
0,1g
Сол
4
Gram
0,0
0,0g
0,0g
0,0g
Црн бибер
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
Инструкции за готвење
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
Креирано на ноември 18, 2025
Извор: https://www.instagram.com/reel/DBY_SnssIVX/?igsh=bnl0ZTdwOHhrajkz
Вкупно време:
2h 20m
Порции: 2
Тежина: Medium
Категорија: Main Dish
Кујна: Mediterranean
Нутритивни вредности (по порција)
| Калории: 690 | Протеини: 98,6g | Јаглехидрати: 4,3g | Масти: 23,3g |
Состојки
- 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
Инструкции
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.