In Italy, this dish would be prepared with veal. Antony's version, using loin of pork, is equally delicious.


  • 1 loin of pork, boned and rind removed, about 2kg, and rolled

  • 1 teaspoon black pepper

  • 6 tablespoons extra virgin oil

  • 2 carrots, peeled and halved lengthways

  • 2 sticks celery

  • 2 onions, each stuck with 1 clove through a bay leaf

  • 3 sprigs of thyme

  • A few peppercorns

  • Half bottle of fruity wine

  • 450ml/3/4 pint good chicken stock, plus extra for the sauce

  • 225g/8oz good quality tuna in olive oil (preferably Albacore)

  • 8 anchovy fillets

  • 1 clove garlic

  • 6 tablespoons double cream

  • 4 tablespoons mayonnaise

  • 1 teaspoon caster sugar

  • Juice and grated zest of organic lemon

  • 2 tablespoons each of fresh tarragon, chopped

  • 3 tablespoons extra small capers


  • 1.

    Season the rolled loin with pepper. Place the vegetables, herbs and peppercorns in a saucepan just large enough for the piece of pork. Place the pork on top of the vegetables, then pour in the wine and half the stock and bring slowly to the boil.

  • 2.

    Cover with wet greaseproof paper, then a lid and cook gently for about 1¼ to 1½ hours. Allow the meat to cool in the liquor.

  • 3.

    Place the meat on a board and the vegetables in a bowl, then discard the herbs. Strain the remaining stock into a bowl.

  • 4.

    In a liquidiser, blitz the cooked vegetables, with the leftover stock, the tuna, anchovies and garlic and process to a smooth paste. Add the sugar, mayonnaise and blend, and with the

  • 5.

    Machine running add the lemon juice, zest and slowly add the remaining olive oil. Season. If you have time, pass the mixture through a sieve to make the sauce is even smoother.

  • 6.

    Pour the sauce into a bowl, and then add the cream and a little more stock until it has the consistency of single cream.

  • 7.

    Thinly slice the pork, and pour over some of the tuna sauce and scatter with capers and tarragon.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 706kj
  • Fat Total 48g
  • Saturated Fat 13g
  • Protein 50g
  • Carbohydrate 7g
  • Sugar 3g
  • Sodium 567mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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