Arista Tonnata (Pork Loin with Tuna Sauce)

For the Pork Loin:

• 2.2 lbs (1 kg) pork loin
• 2 tablespoons extra virgin olive oil
• 2 sprigs rosemary
• 2 sprigs sage
• 2 cloves garlic
• 1 cup dry white wine
• Salt and pepper to taste

For the Tuna Sauce:

• 2 medium eggs
• 7 oz (200 g) canned tuna, drained
• 1 teaspoon (5 g) salted capers
• 3 anchovy fillets in oil
• 1 cup (150 g) meat broth
• Capers for garnish (optional)

For the Pork Loin:

• Preheat the oven to 350°F (180°C).
• In a large pan, heat the olive oil with rosemary, sage, and garlic cloves.
• Season the pork loin with salt and pepper, and sear on all sides until golden.
• Transfer the pork loin to a baking dish with herbs underneath. Deglaze the pan with the white wine and pour it over the pork. Cook in the oven for about 1 hour, occasionally basting with the cooking juices.
• The pork is ready when it reaches an internal temperature of 160°F (70°C). (Using a probe thermometer throughout cooking is recommended.)
• Let the pork cool completely before slicing it thinly.
• If the pan juices have reduced too much, add a little water, deglaze again, and reduce the sauce as needed, finishing with a pat of butter.

For the Tuna Sauce:

• In a blender, combine hard-boiled eggs, drained tuna, anchovy fillets, capers, and meat broth.
• Blend until smooth and creamy.
• Adjust salt and pepper to taste.

To Assemble:

• Spread some tuna sauce on a serving platter.
• Arrange the thin pork slices on the platter, slightly overlapping.
• Cover the slices with more tuna sauce.
• Garnish with caper berries and drizzle with the reduced cooking sauce.