Roast Pork Loin Tonnato
Whether you prepare the classic veal tonnato or this delicious pork loin variation, the message you are conveying is the same: rich and subtle flavors. Here the traditional creamy tuna-based sauce is given texture, and a fair measure of beta-carotene and vitamin C, by the addition of bell peppers and carrot. Serve this with herbed arborio rice and a salad of mixed greens.
  • 1 pound well-trimmed boneless pork loin
  • 3/4 teaspoon black pepper
  • 1 teaspoon sage
  • 2 bay leaves
  • 2 large red bell peppers, cut into large pieces
  • 1/2 cup shredded carrot
  • 1/2 cup chicken broth, canned or homemade
  • 2 garlic cloves, peeled
  • 1 ounce drained water-packed tuna
  • 3 tablespoons reduced-fat sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon drained capers

1. Preheat oven to 375°F. Spray 9-inch square baking pan with nonstick cooking spray.

2. Season pork with 1/2 teaspoon of black pepper and the sage, and place bay leaves on top. Place pork loin in prepared pan and roast 40 to 45 minutes, or until pork is cooked through but still juicy. Remove from oven and cover loosely with foil to keep warm.

3. Meanwhile, in medium saucepan, combine bell peppers, carrot, chicken broth and garlic. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until peppers are very tender, about 10 minutes.

4. Transfer pepper-carrot mixture to food processor. Add tuna and process to a fine puree. Add sour cream, lemon juice and remaining 1/4 teaspoon black pepper and process until just mixed. Stir in capers plus any cooking juices from baking pan.

5. Carve pork into thin slices. Serve pork with tonnato sauce.

Nutritional Information
Per serving: 237 calories, 10g total fat, 3.8g saturated fat, 4.4g monounsaturated fat, 0.7g polyunsaturated fat, 1.3g dietary fiber, 28g protein, 7g carbohydrate, 76mg cholesterol, 254mg sodium.
Good source of: beta-carotene, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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