Pork Loin Tonnato

A classic Northern Italian dish, this Pork Loin Tonnato comes together in about an hour and is a delicious dinner to enjoy any night of the week.

Pair it with our 2020 Musqué Chardonnay for a vibrant, palate-pleasing indulgence. With the Musqué’s aging in both concrete and oak, it nicely complements the tangy and slight brininess of the sauce while still offering a tad of richness to pair with the pork. Our La Pristina Chardonnay is also an excellent match for this dish if you’re looking for a wine with a rounder mouthfeel. 


For the pork:

  • 2 celery stalks
  • 2lbs of pork loin
  • 1 onion
  • 1 cup white vinegar
  • 1 qt white wine
  • 2 carrots

For the sauce:

  • 8oz canned tuna
  • 10 anchovy filets
  • 2 tbsp capers
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 cup mayonnaise
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste
  • Lemon slices to garnish
  • Parsley to garnish


Bring wine, vinegar, and liter of water to boil. Add vegetables and pork. Cook on low for 1 hour or until firm. Keep pork in liquid and let cool.

For the sauce: in a food processor, combine tuna, anchovies, capers, vinegar, lemon juice and olive oil. Blend until smooth. Place the mixture in a bowl and add mayonnaise. Salt and pepper to taste. Slice pork very thin and layer on platter. Spread the sauce on the pork and garnish with lemon slices and parsley.