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.
Servings: 4
Ingredients
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
Instructions
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
Ingredients
- 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
Instructions
- 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
Ingredients
- 1 1 lb. Box Penne Pasta
- 6 qt water
- 1 Tbsp Kosher salt for the water
Sauce:
- 5 Tbsp Virgin Olive Oil
- 5 Tbsp Chopped Garlic
- 1 15 oz. Can Tomato Sauce
- 1-2 tsp Cayenne Pepper
Instructions
- 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