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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Loin Of Pork with Tuna Sauce
Loin Of Pork with Tuna Sauce
(Lombo Tonnato)
For the Pork:
1 and 3/4 lbs (800 grams) loin of pork, boned
2 carrots, cut into thin batons
1 celery stick, chopped
1 onion
1 tablespoon black peppercorns
1 tablespoon extra virgin olive oil
8 fl oz (250 ml) dry white wine
1 lemon, sliced, to garnish

For the Sauce:
7 oz (200 grams) canned tuna in oil, drained and flaked
4 canned anchovy fillets in oil, drained and chopped
6 fl oz (175 ml) extra virgin olive oil
2 tablespoons capers, drained, rinsed and chopped
3 hard-boiled egg yolks
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Prepare the Pork:
Tie the pork neatly with kitchen string and place in a perfectly fitting pan.

Pour in the wine and add water to cover.

Add the carrots, peppercorns, olive oil, celery, onion and a pinch of salt.
Bring to a boil.
Lower the heat, cover and simmer gently for about an hour.

Remove the pan from the heat and leave the meat to cool in the liquid.

Drain the pork, reserving the vegetables and place on a plate.
Cover with cling film and place a weight (such as a couple of cans of vegetables) on top.

Chill in the refrigerator.

Prepare the Sauce:
Mash the egg yolks in a bowl.
Beat in the mustard, vinegar and a generous pinch of salt until smooth.

Gradually beat in the olive oil, adding it in a thin, continuous stream.

Stir in the capers, tuna and anchovies.

Place the reserved vegetables in a food processor and process to a puree.

Stir the puree into the sauce.

Uncover the meat and carve it into thin slices.

Place the slices, overlapping slightly, in rings on a serving dish.

Spoon the sauce over them to cover completely.

Garnish with slices of lemon and serve. Serves 4.
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