Father Andrew’s Pork Tonnato - On a Bed of Arugula

Spicy arugula is topped with roasted pork for a light salad for lunch or dinner.
Course: Main Course
Cuisine: American
Servings: 4
Author: Father Andrew Umberg


Pork Roast Ingredients

  • 4 lb Pork Loin
  • 2 Tbsp Fresh Lemon Juice
  • 1 ½ to 2 Tbsp Olive Oil
  • ½ to 1 tsp Kosher Salt
  • 1 Tbsp Garlic chopped
  • 1 1/2 tsp of fresh Rosemary – or ½ tsp dried Rosemary
  • 1 5 oz Box Fresh Arugula
  • 3 to 4 Tbsp Nonpareil Capers

Tonnato Sauce Ingredients

  • 1 ¼ cup Mayo
  • 1 small can Tuna in Olive Oil
  • 2 tsp Lemon Juice
  • 3 to 4 Tbsp Nonpareil Capers
  • 1/2 Tbsp Caper Brine
  • 1 tsp Black Pepper


Pork directions

  • Marinate the Pork Loin – Olive oil and Lemon Juice and chopped garlic and rosemary or other spices. Then Grill on Barbeque till the inside is light pink.
  • Let the Pork rest then put Pork in the refrigerator until cold.
  • On a Dinner plate arrange a large Handful of Arugula and spread out in the center of the Arugula add a dollop of Tonnato Sauce.
  • Slice the pork in 1/8 inch slices. Arrange the slices on each plate 5 or six slices in a circle. Then spread Tonnato Sauce on each slice of meat. Then take capers and add to each slice of meat. Serve to your guests.

Tonnato Sauce Directions

  • In a small bowl add Mayonnaise and then add the whole can of tuna with the oil, stir tuna into the mayonnaise until smooth. Cover and refrigerate for a half hour. Take the bowl out and then add all other ingredients_

Father Andrew BLT Salad with Heirloom Tomatoes


  • 2 to 3 Heirloom Tomatoes
  • ½ to 1 teaspoon of Salt
  • 1/3 cup of Mayonnaise
  • 2 tablespoons of Olive Oil
  • 2 Tablespoons of Bacon Bits
  • 2 Tablespoons of Balsamic Vinegar


  • Slice the Tomatoes and take a pinch of salt and lightly dust the tomatoes
  • Spread a small portion of Mayonnaise onto each of tomato slices
  • Then sprinkle the Bacon Bits on 5 or 6 slices of the tomatoes
  • Divide the tomatoes on small plates and serve.
  • On the other slices of tomatoes drizzle the olive oil and then add lemon Balsamic Vinegar and Serve.

Father Andrew’s Penne all’Arrabbiata

Course: Main Dish
Cuisine: American, Italian


  • 1 1 lb. Box Penne Pasta
  • 6 qt water
  • 1 Tbsp Kosher salt for the water


  • 5 Tbsp Virgin Olive Oil
  • 5 Tbsp Chopped Garlic
  • 1 15 oz. Can Tomato Sauce
  • 1-2 tsp Cayenne Pepper


  • Bring 6 quarts of water to a boil in a large pot and add kosher salt.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Meanwhile, put 5 tablespoons olive oil in a large sauté pan over medium heat, and then add the 5 Tablespoons of Chopped Garlic then let cook for about a minute. Then add Tomato Sauce and Cayenne pepper; reduce the heat to low and stir just until fragrant, about 4 minutes.
  • Add the pasta to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, toss well. Serve immediately

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