Pork fillet with cheat’s tonnato

Pork fillet with cheat’s tonnato
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 20-35 min

This pork dish is packed full of protein and the tonnato takes all of 2 minutes to whizz up. It’s an easy but elegant platter to make for the family – simply serve with a crusty ciabatta loaf to soak up the sauce.

Nutrition: per serving

Calories
498kcals
Fat
32.4g (5.1g saturated)
Protein
47.9g
Carbohydrates
1.2g (1g sugars)
Fibre
0.2g
Salt
0.6g
Calories
498kcals
Fat
32.4g (5.1g saturated)
Protein
47.9g
Carbohydrates
1.2g (1g sugars)
Fibre
0.2g
Salt
0.6g

Ingredients

  • 2 x 350g pork tenderloin fillets
  • 1 fresh rosemary sprig or bay leaf
  • Splash of white wine or chicken stock
  • 8 tbsp mayonnaise
  • 2 drained anchovy fillets
  • 1 tbsp white wine vinegar
  • Grated zest of 1 lemon and juice of ½
  • 158g tin of drained and flaked tuna
  • 2 tbsp capers, drained
  • 1 heaped tsp dijon mustard
  • Handful of rocket
  • Handful of chopped fresh flatleaf parsley
  • Parmesan shavings (to serve)

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Rub the pork tenderloin fillets all over with a little olive oil, then sear in a large ovenproof frying pan for 5-6 minutes until golden all over.
  2. Add the fresh rosemary sprig or bay leaf and a splash of white wine/chicken stock, then roast for 20-25 minutes (add 5-10 minutes if you prefer your meat well done). Rest for 5-10 minutes.
  3. Meanwhile, make the tonnato by whizzing the mayonnaise, anchovy fillets, white wine vinegar, the lemon zest and juice, tuna, capers and dijon mustard.
  4. Put a handful of rocket and a handful of chopped fresh flatleaf parsley leaves on a platter. Slice the pork and arrange on top. Spoon over the tonnato and scatter with parmesan shavings to serve.

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