We had really enjoyed our “Vitello Tonnato” when we were in Italy and wanted to try something similar now we were in France, but on this occasion we couldn’t find any veal. So ‘necessity being the mother of invention’ we would try something similar with pork loin!
Pork loin can end up rather dry even when cooked on the Big Green Egg and especially if the core temperature goes above 64C. The advantage with this dish though was that even if this were to happen the moistness of the ‘Tonnato” sauce would offset this perfectly!
The method was exactly the same as for the Veal (see here) – first removing the ‘silver skin’ and then applying a simple rub – this time of salt, pepper, sweet paprika and fennel seeds.
Cooking was the same as for the Veal with an indirect set up with the platesetter feet upwards and with a handful of soaked Hickory wood chips sprinkled just outside the burning charcoal centre. We aimed for a cooking temperature of 110C. The ‘Pit temperature” and the core temperature of the meat were monitored with a pair of “iGrill” mini’s”. these had the advantage that I could monitor the cooking and the meat temperature from the luxuryof the Gîte’s swimming pool – watch out for the coming review!
The tuna sauce was made as before (see here) but a little of the ‘jus’ from the pork was added as we have since learnt that the Italians often do!
After about an hour and a half the pork had reached the desired temperature of 59C and was removed from the BGE and wrapped in foil. Over a period of about 15 mins the core temperature went up to 64C before cooling – it was then refrigerated!
To serve the Pork Tonnato, the pork was sliced into slightly chunky slices and served with sautéd potatoes.
The plate was garnished with the tonnato sauce and finished off with a drizzle of lemon juice
….… bon appetite!
Pork Loin with Tuna and Caper Sauce
Cold roasted loin of pork with a tuna sauce dressing
- 1kg Pork Loin
- Olive Oil
- For the Rub
- Salt, pepper, sweet paprika, Fennel seeds
- For the Tonnato Sauce
- A 160g can of tuna
- One tablespoon of capers
- 3-4 tablespoons of mayonnaise
- The juice of ½ lemon
- Step 1 Remove the “silverskin” from the pork using a sharp knife and discarded.
- Step 2 Lightly dust the pork all over with a rub
- Step 3 Set up the Big Green Egg for indirect cooking with some added Hickory chips for a little smoky flavour
- Step 4 When the temperature stabilises at 110C sit the pork on the grill and monitor the internal temperature with an indwelling probe
- Step 5 Once the pork reaches an internal temperature of 59C remove from the grill, wrap in foil, leave to stand till core temp reached 64C then leave to cool in the fridge
- Step 6 To make the Tonnato Sauce – Drain a 160g can of tuna. Roughly chop one tablespoon of capers and mix the the tuna and 3-4 tablespoons of mayonnaise and the juice of ½ lemon. Add some of the ‘jus’ from the pork. Season with salt and pepper left and leave in the fridge until needed.
- Step 7 To serve the pork tonnato – slice the pork and serve with sautéed potatoes. Garnish with the tonnato sauce and finished off with a drizzle of lemon juice and some grated lemon zest.