2 ¾ lb pork tenderloin
5 sprigs of rosemary
5 cloves of garlic
1 tsp. black pepper
3 tbsp olive oil + 1 tbsp tp sear pork
1 tsp. medium-hot mustard
Juice of one lemon
1 egg (M)
2 egg yolks
3/4 cup sunflower oil
5 oz canned tuna fish in oil (drip-dried)
2–3 anchovy fillets
Salt & Pepper to taste
1 bunch of Arugula
1 pinch of sugar
1 tbsp. white balsamic vinegar
2–3 tbsp. olive oil
2 tbsp. large capers
Oil for deep-frying
1 thinly sliced lemon for decoration
Knife, large ovenproof pan, large zip lock freezer bag, oven thermometer, cooking twine, mortar & pestle (optional), 2 medium-sized bowls, mixer/hand-blender, small thick-bottomed pot (for frying capers)
HOW TO MAKE IT
Wash and pat pork tenderloin dry. Wash rosemary, shake it dry, and strip the needles from the stems. Crush garlic cloves with flat side of knife. Coarsely crush peppercorns with a mortar and pestle - or in a heavy-duty zip lock bag. Put pork, rosemary, garlic, peppercorns and 3 tbsp olive oil in a freezer bag. Seal tightly and marinate in fridge for at least 2 hours. Remove from fridge 30 minutes before cooking.
Preheat oven to 250°F. Remove pork from bag and generally season with salt. If necessary, tie with twine (as in photo) to maintain its shape. Heat pan to medium-high, add 1 tbsp oil, and brown pork on all sides. Place pan in the oven and bake for around 30 minutes—until meat thermometer reads 135°F (medium rare) in the middle.
To make tonnato sauce, add mustard, lemon juice, egg, egg yolks, and sunflower oil to a medium-sized bowl. Blend until you have a thick, creamy mayonnaise. Mix in tuna fish and anchovies. Add 4-6 tbsp water and blend until sauce is smooth. Season to taste with salt and pepper.
Wash, trim, and dry arugula. Add to a bowl and toss with vinegar, olive oil, salt, and pepper. Pat capers dry. Heat oil to 325°F in a small pot. Deep fry capers for 30 seconds or until crispy.
To serve: spread tonnato sauce on plates. Slice pork diagonally on the grain and place slices atop sauce. Season to taste with salt and pepper. Sprinkle with capers then cover with arugula and layered lemon slice. Buon Appetito!