Photo: c. foodblogchef 2021
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TONNATO WITH ROLLED PORK LOIN ROAST
Serves 4
Ingredients:
2 ½ pounds top loin pork roast, boneless, and butterflied
(Note: if you aren’t comfortable butterflying the roast, have your butcher do it for you.)
1/3 cup Panko breadcrumbs (Japanese breadcrumbs)
2⁄3 cup grated Fontina cheese
1 tablespoon fresh sage, chopped
1 cup mayonnaise
½ cup extra-virgin olive oil
1- 6-ounce can tuna in olive oil (not drained)
2 anchovy fillets (if you love anchovies add an extra fillet!)
2 tablespoons fresh lemon juice
3 tablespoons drained capers
4 thin slices of Prosciutto
Preparation:
Preheat oven to 300 degrees F.
1. Mix the Panko, Fontina, and 1 tablespoon of sage in a medium bowl.
2. Lay the butterflied pork on a flat surface and sprinkle liberally with salt and pepper.
3. Spread the panko-cheese mixture evenly over the pork.
4. Roll the roast and arrange prosciutto slices across the top of the roast. Tie with kitchen twine at 1- to 1 ½ inch intervals. Place in a shallow roasting pan or cast-iron skillet, prosciutto side up, and roast for about 1 hour until a meat thermometer reads 140 F.
5. Remove the roast from the oven, snip off the twine, tent and let it rest 15-20 minutes.
6. While the pork roast rests, add the mayonnaise, olive oil, tuna, anchovy fillets, lemon juice, and capers to a blender and process until creamy and smooth. Set aside and refrigerate. The tonnato will keep in the refrigerator in a sealed container for several days.
7. Add a tablespoon of oil to a hot skillet and sear the pork roast for about a minute on each of all sides until nicely browned. A minute per side should be enough; you’re just browning, you don’t want to continue to cook the roast and dry it out.
8. Serve the pork roast thinly sliced at room temperature or chilled with tonnato on the side. A green salad and some crusty bread complete the light meal.
Wine pairing: this dish pairs well with a rosé or Pinot Noir. For white wine, you can try a Viognier or Roussanne from the Rhone Valley.