I first discovered this Pork Loin and Tuna Sauce dish about 30 years ago, somewhere near El Paso on the Texan/Mexico border and I really enjoyed it. I’ve looked for the traditional recipe many times but I haven’t found it anywhere and it seems it’s not especially a Hispanic dish either so how on earth I managed to stumble across it all those years ago is beyond me. It’s good though so you should give it a try
The tuna sauce itself can also be served with pasta
Preheat the oven to 180 C
In a roasting tray, layer the onion and carrot on the base to be the trivet for the pork. Rub the pork loin in butter to cover and season with salt and black pepper. A 50mls water into the roasting tray to stop the loin drying out. Lay the pork Loin on the onion and carrot trivet and cover the roasting tray in foil
Pop into the oven and cook for 30 minutes
In a large sauce pan, melt the butter and begin to fry off the onion for a few minutes until starting to colour. Add in the capers and anchovy and cook for a further minute. Add in the chopped tomatoes and white wine and bring to a boil. Boil hard for a minute before reducing the heat and covering with a lid as you need to break down the tomatoes
After 15 minutes, remove the lid from the pan and add the tuna and the egg yolks. Stir in gently as you still want to retain some chunks of tuna. Let this simmer until service
Remove the pork loin from the oven and let it rest for 10 minutes
Just before service, add the lemon juice to the tuna sauce
Slice the pork loin in 1cm thick slices and arrange on a plate and top with the tuna sauce