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Pork with Tuna Sauce

Pork loin with a Tuna Sauce and rice

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Pork with Tuna Sauce
13th November, 2018

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


  • 1kg pork loin
  • 1 carrot, sliced
  • 1 onion, sliced
  • 25g Butter
  • Seasoning
  • For the Tuna Sauce:
  • 50g butter
  • 1 onion, finely chopped
  • 1 Tbsp capers, roughly chopped
  • 4 anchovy fillets, chopped
  • 1 tin chopped tomatoes
  • 100 mls white wine
  • 1 tin tuna, drained
  • 1 lemon, juiced
  • 2 egg yolks


    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