John Myers
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Porco Tonnato for My Sister Monika
The perfect porco tonnato for my sister monika recipe with a picture and simple step-by-step instructions.
flesh
- 1 little one Pork tenderloin
- 1 tablespoon Olive oil
- Salt
- Pepper from the grinder
sauce
- 1 half can Drained canned tuna
- 1 Egg yolk
- 2 piece Anchovy fillets
- 2 teaspoon Capers
- 2 teaspoon Sea salt from the mill
- 2 teaspoon Pepper from the grinder
- 2 tablespoon Olive oil
- 4 piece Cherry tomatoes
- 4 piece Honey liquid
- 1 half Lemon juice
- 1 Splash Worcester sauce
- 2 teaspoon Mayonnaise
- 1 teaspoon Mustard sweet
Decoration and side dishes
- Lemon wedges
- Arugula
- Radicchio
- Baguette slices
flesh
- Season the whole fillet with salt and pepper – then wrap in cling film that has been laid twice – attention! wrap very tight !!! – Twist the edges very tightly and roll them vigorously again and again until the fillet is evenly thick along the entire length – then wrap it again very tightly in double aluminum foil
- Poach the fillet wrapped in this way in hot water for about 15 minutes – the water should NOT boil in a surging manner, but only draw gently – remove it immediately after the boiling time – let it cool a little and then unpack
- Heat 1 tablespoons of olive oil in a pan and fry the fillet all around vigorously – then let it cool down completely – cut into VERY thin slices just before serving
sauce
- Put the tuna, egg yolk, anchovy fillets, capers, pepper, salt, 2 tablespoons of olive oil, 4 quartered cocktail tomatoes, honey and lemon juice as well as worcester sauce, mayonnaise and mustard in a blender and mix everything creamy with the blender – season to taste again
serve and decorate
- place the thin fillet slices on the plate – cover with the sauce – decorate with lemon fillets – serve with a well-marinated ruccola / radicchio salad and baguette
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