Rosemary Dijon Pork Loin with Tonnato Sauce
- Pork Loin:
- 1 (4-pound) boneless pork loin
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped red onion
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 2 tablespoons coarsely chopped rosemary leaves,
- plus a few sprigs for garnish
- Tonnato Sauce:
- 1 can tuna fish
- 1 c. mayonnaise
- 2 tbs. lemon juice
- 1 tbs. dijon mustard
- 4 tbs. chopped parsley
- 2 tbs. drained capers
Preparation time 25mins
Cooking time 26mins
Preheat oven to 350 degrees F.
Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
rosemary evenly all over the top.
Place the pork in roasting pan lined with a rack and roast for 20 minutes.
Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.
Combine all ingredients in blender. Blend until creamy/smooth.