Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City.This recipe first appeared in our April 2011 special Sandwich Issue with chefs Tom Colicchio and Sisha Ortuzar's article Chef's Special.
Ingredients
For the Brine and Roast Pork Loin
- 2 cups kosher salt, plus more
- 3 bay leaves
- 3 sprigs rosemary
- 3 sprigs thyme
- 1 head garlic, halved crosswise
- 1⁄2 bunch flat-leaf parsley
- 1 (2–3-lb.) boneless pork loin, tied with kitchen twine
- Freshly ground black pepper, to taste
For the Tonnato (Tuna Mayonnaise) and Serving
- 1 tbsp. plus 1/4 cup red wine vinegar
- 2 egg yolks
- 1 cup canola oil
- 1 1⁄2 tbsp. capers, drained, rinsed, and finely chopped
- 1 1⁄2 tsp. crushed red chile flakes
- 1 1⁄2 tbsp. finely chopped drained anchovy filets in oil
- 5 oz. high--quality jarred tuna in oil, drained and flaked into small pieces
- 1⁄4 cup extra-virgin olive oil
- 1 red onion
- Kosher salt and freshly ground black pepper, to taste
- 6 crusty sandwich rolls
- 4 oz. arugula
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Instructions
Step 1
Brine the pork: Bring salt, bay leaves, rosemary, thyme, garlic, parsley, and 1 gallon of water to a boil in an 8-qt. saucepan over high heat; stir until salt dissolves. Remove from heat and let cool to room temperature. Add pork and cover saucepan. Refrigerate for 12 hours or overnight.
Step 2
Heat oven to 350°. Remove pork from brine and dry with paper towels. Place in a shallow roasting pan, generously season with salt and pepper, and add wine. Place pan on oven rack, and roast until pork reaches an internal temperature of 140° for medium or 150° for medium-well done, 40-50 minutes. Remove from oven and let rest for 30 minutes.
Step 3
Meanwhile, make the mayonnaise: Whisk together 1 tbsp. vinegar and yolks in a large bowl. While whisking, slowly drizzle in oil, until emulsified and thick, then add capers, chile flakes, and anchovies. Add tuna and mix gently to combine. Season with salt and pepper, and refrigerate.
Step 4
To assemble the sandwich, reduce oven temperature to 325°. Combine remaining 1⁄4 cup vinegar, oil, onion, salt, and pepper in a small bowl; let sit for 10 minutes. Slice rolls, put back together, and place on baking sheet in oven; toast for 5 minutes. Remove buns from oven and spread mayonnaise mixture on all halves. Thinly slice pork, and place 3-4 slices on bottom buns. Drain onions, reserving liquid, and place on top of pork. Lightly toss arugula with some of the onion marinade, and place on top of onions. Cover with top buns.
- Brine the pork: Bring salt, bay leaves, rosemary, thyme, garlic, parsley, and 1 gallon of water to a boil in an 8-qt. saucepan over high heat; stir until salt dissolves. Remove from heat and let cool to room temperature. Add pork and cover saucepan. Refrigerate for 12 hours or overnight.
- Heat oven to 350°. Remove pork from brine and dry with paper towels. Place in a shallow roasting pan, generously season with salt and pepper, and add wine. Place pan on oven rack, and roast until pork reaches an internal temperature of 140° for medium or 150° for medium-well done, 40-50 minutes. Remove from oven and let rest for 30 minutes.
- Meanwhile, make the mayonnaise: Whisk together 1 tbsp. vinegar and yolks in a large bowl. While whisking, slowly drizzle in oil, until emulsified and thick, then add capers, chile flakes, and anchovies. Add tuna and mix gently to combine. Season with salt and pepper, and refrigerate.
- To assemble the sandwich, reduce oven temperature to 325°. Combine remaining 1⁄4 cup vinegar, oil, onion, salt, and pepper in a small bowl; let sit for 10 minutes. Slice rolls, put back together, and place on baking sheet in oven; toast for 5 minutes. Remove buns from oven and spread mayonnaise mixture on all halves. Thinly slice pork, and place 3-4 slices on bottom buns. Drain onions, reserving liquid, and place on top of pork. Lightly toss arugula with some of the onion marinade, and place on top of onions. Cover with top buns.
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