By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
528 cal · 120 min
Pork Tenderloin Vitello Tonnato
Recipe GLPRd8bb3a68059f2f
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Average rating: 4.0 (1)
A sophisticated Italian-American dish featuring a perfectly seared pork tenderloin served chilled and sliced thin, topped with a silky tuna and anchovy sauce. The rich, briny sauce made with tuna, capers, and anchovies complements the tender pork beautifully. Finished with fresh vegetables and herbs for brightness and crunch.
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Ingredients
1 pound pork tenderloin
kosher salt
freshly ground black pepper
½ cup extra-virgin olive oil
⅝ cup vegetable oil, divided
1 large large egg
¼ cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon drained capers
2 fillets anchovy fillets
5 oz canned tuna in olive oil, drained
2 tbsp fresh flat-leaf parsley, thinly sliced, for garnish
¼ cup fresh celery, thinly sliced, for garnish
¼ cup fresh fennel bulb, thinly sliced, for garnish
2 tbsp caperberries, thinly sliced, for garnish
¼ cup fresh radish, thinly sliced, for garnish
Directions
Remove the pork tenderloin from refrigeration 30 minutes before cooking to bring it to room temperature. Pat it dry thoroughly with paper towels. Season generously all over with kosher salt and freshly ground black pepper.
Heat 1/2 cup of the vegetable oil in a large skillet over medium-high heat until shimmering. Once the oil is hot, carefully place the pork tenderloin in the pan. Sear for 3–4 minutes on each side until a golden-brown crust forms, turning only as needed. The pork should achieve a deep color on all sides.
Transfer the seared pork to a roasting pan. Continue cooking in a preheated 400°F oven for 12–15 minutes, until the internal temperature reaches 160°F when measured with a meat thermometer in the thickest part. Remove from the oven and let rest for 10 minutes before slicing. The pork will remain slightly pink in the center.
While the pork cooks, prepare the tonnato sauce. In a food processor, combine the egg, 1 tablespoon of the lemon juice, Dijon mustard, capers, and anchovy fillets. Pulse until combined.
With the food processor running, add the remaining 1/2 cup vegetable oil in a thin, steady stream. Continue processing until the mixture is thick, creamy, and well emulsified, scraping down the sides as needed.
Add the drained tuna to the processor and pulse until the sauce is smooth and no large pieces remain. Taste and adjust seasoning with the remaining lemon juice, salt, and pepper as desired.
Once the pork has cooled to room temperature, wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving, preferably for several hours or overnight so the flavors meld.
To serve, slice the chilled pork tenderloin into thin slices, about 1/4 inch thick. Arrange the slices slightly overlapping on a chilled serving platter. Spoon the tonnato sauce over and around the slices.
Garnish with a combination of fresh flat-leaf parsley, thinly sliced celery, sliced fennel, caperberries, and radish. Drizzle lightly with extra-virgin olive oil just before serving. Serve chilled or at cool room temperature.
Comments
Pork tenderloin is affordable and available everywhere in Charlotte, but the tonnato sauce demands anchovies and quality canned tuna that push you toward Harris Teeter or Kroger—not every Food Lion stocks the good anchovy brands consistently. The dish takes longer than two hours when you factor in making mayonnaise from scratch, chilling the pork, and assembling; expect closer to 150 minutes if you're starting from whole eggs. It's a showstopper for company dinner and leftovers reheat well cold the next day, making it smart for a planned weekend meal rather than a weeknight scramble. The cost per serving runs $4–5 for protein and sauce combined, reasonable for six people but front-loaded into specialty ingredients.
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