Best Pork Tonnato Recipes

CRISPY PORK CUTLETS WITH TONNATO SAUCE

Steps:

• Preheat oven to 200°F. Process 1/4 cup oil, caperberries, lemon zest and juice, and 1/4 teaspoon pepper in a food processor until almost smooth, about 1 minute. Add tuna; process until smooth and thick, about 2 minutes, scraping downsides as needed. Transfer to a bowl; stir in water until smooth. Cover and refrigerate until ready to use.
• Sprinkle pork evenly on both sides with salt and remaining 1/4 teaspoon pepper. Place flour, eggs, and panko in 3 separate wide, shallow bowls. Working with 1 cutlet at a time, dredge in flour, and shake off excess. Dip in eggs; let excess drip off. Dredge in panko to coat. Place on a plate.
• Heat 1/4 cup oil in a 12-inch skillet over medium. Working with 1 or 2 cutlets at a time, cook in hot oil until golden brown, crisp, and cooked through, 2 to 3 minutes per side. Transfer to a baking sheet lined with paper towels; sprinkle lightly with salt to taste, and place in preheated oven to keep warm.
• Divide cutlets among 4 plates; spoon about tonnato sauce over each cutlet. Top evenly with parsley and onion. Garnish with additional caperberries and pepper. Serve with lemon wedges and remaining tonnato sauce.

PORK TONNATO

Steps:

• Heat 1 tablespoon olive oil in a large skillet over high heat. Season the pork with salt and pepper, then brown on all sides, about 5 minutes. Transfer to a plate. Reduce the heat to medium low; add the remaining 1 tablespoon olive oil, the shallots and carrot to the skillet and cook until the vegetables are just tender, about 5 minutes.
• Add the sage and wine and bring to a simmer. Return the pork to the skillet along with the tuna and capers. Cover and cook until a thermometer inserted into the pork registers 150, 10 to 15 minutes. Transfer the pork to a cutting board and let rest about 5 minutes.
• Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender. Add the reserved tuna oil, the mayonnaise, lemon juice, and salt and pepper to taste; puree until smooth.
• Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers. Per serving: Calories 485; Fat 30 g (Saturated 5 g); Cholesterol 103 mg; Sodium 744 mg; Carbohydrate 12 g; Fiber 2 g; Protein 36 g

PORK TONNATO

Steps:

• Heat 1 tbsp olive oil in large skillet over high heat.
• Season the pork with salt and pepper, then brown on all sides..
• Transfer pork to a plate.
• Reduce heat to medium-low and add remaining olive oil, shallots, and carrot to the skillet and cook until vegetables are just tender, about 5 minutes.
• Add the sage and wine and bring to a simmer.
• Return the pork to the skillet along with the tuna and the capers.
• Cover and cook until a thermometer inserted into the pork registers 350 degrees, 10 to 15 minutes.
• Transfer the pork to a cutting board and let rest 5 minutes.
• Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender.
• Add the reserved tuna oil, mayonnaise, lemon juice, salt and pepper; puree until smooth.
• Slice the pork and divide among plates.
• Top with the sauce season with salt and pepper, and sprinkle with more capers.