Tuna-Topped Pork Loin
Entice your appetite with our irresistible "tuna-topped pork loin", a "pork loin appetizer" that will win everyone over! The delicacy of the pork tenderloin blends divinely with the rich and velvety "tuna sauce pork loin", creating a harmony of flavors enhanced by the freshness of capers. Perfect as a "gluten-free appetizer", this dish is an explosion of taste that can be prepared in just two hours, ideal for surprising your guests with an unforgettable culinary experience.
Dietary Information
Servings:
- 1
To prepare the tuna-topped pork loin, first salt the pork loin on all sides 1. In a pan, put the oil, add sage, rosemary and garlic in its skin 2. Once the oil is hot, place the meat in the pan 3.
- 2
Brown all sides until golden 4. In a baking pan, put sage, rosemary 5, and the pork loin 6.
- 3
Deglaze the pan with white wine 7, in this way you will recover the cooking juices, and then baste 8. Cook in a preheated static oven at 180°C for about 1 hour, occasionally basting the pork loin with the cooking juices. The meat will be ready 9 when the internal temperature reaches 70°C. To measure it, use a probe thermometer for the entire duration of cooking. Let it cool completely.
- 4
Deglaze the pan with water to recover the cooking juices and transfer it to a saucepan 10. If necessary, reduce it a little and then add the butter 11, melt it to obtain a fluid sauce 12; set aside.
- 5
Boil the eggs 13 and once ready, cut them into wedges 14. In a tall glass, transfer the eggs, add the anchovy fillets 15.
- 6
Add the capers 16, the tuna 17 and the meat broth 18.
- 7
Blend 19 until you get a smooth and homogeneous tuna sauce 20. Finely slice the pork loin 21.
- 8
Cut the caper berries into rounds 22. Plate by putting the tuna sauce on the bottom 23, place the sliced pork loin on top, slightly overlapping the slices 24.
- 9
Add more tuna sauce, the sauce from the cooking juices 25 and the caper berries 26. Your tuna-topped pork loin is ready to be enjoyed 27.
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