Ingredients
1tbspfresh rosemary,finely chopped
1tbspgarlic,finely chopped
1tspkosher salt
½tspfreshly ground pepper
1pork loin,boneless, center-cut
8prosciutto,thin slices
1canlight tuna packed in oil
2tbspcapers
1tspanchovy paste,or 1 to 2 anchovies
2tbspfresh lemon juice
1smallgarlic clove
kosher salt and freshly ground pepper,to taste
¼cupmayonnaise
½cupextra-virgin olive oil
1tbspflat-leaf parsley leaves
½lbharicots verts,or green beans
3tbspextra-virgin olive oil
2tbspfresh lemon juice
kosher salt and freshly ground pepper,optional
1red bell pepper,roasted, optional
capers,sliced, optional
Preparation
Preheat oven to 375 degrees F. If the roast is tied, remove the string. Combine rosemary, garlic, salt, and pepper on a cutting board. Make a paste of the seasonings by rubbing them together with the side of a large knife.
Rub the paste over all sides of the pork. Wrap roast with 4 slices prosciutto on each side and place on a roasting rack in roasting pan with the fattier side of roast facing up. Let stand 15 minutes at room temperature.
Transfer to oven and roast for about 1 hour 25 minutes until internal temperature reaches 160 degrees F. Transfer to a plate and let stand at room temperature 1 hour. Cover in plastic wrap and refrigerate overnight.
Combine tuna, capers, anchovy paste, lemon juice, garlic, pinch of salt and pepper, and mayonnaise in a mini food processor or blender. Blend for a few seconds to combine. Continue to blend while slowly drizzling in olive oil.
Add parsley and blend for a few more seconds.
Slice pork loin as thinly as possible. Spread a layer of sauce, about ⅔ cup, on a large flat platter. Arrange pork on top of sauce in an overlapping circle, leaving room in the center.
Before serving, remove pork from the refrigerator. Blanch haricots verts in salted boiling water for about 6 minutes until bright green and tender-crisp. Drain and plunge into ice water.
Drain well, blot with paper towels, and dress haricots verts with oil, lemon juice, and salt and pepper to taste. Pile haricots verts and roasted peppers in the middle of the platter.
Sprinkle capers over pork if desired, and serve the remaining sauce on the side.
