Ingredients

Roast:
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 (3-pound) boneless center-cut pork loin
8 thin slices prosciutto

Sauce:
1 can (6 ounces) light tuna packed in oil, preferably Italian
2 tablespoons capers , rinsed
1 teaspoon anchovy paste or 1 to 2 anchovies
2 tablespoons fresh lemon juice
1 small or 1/2 large clove garlic
Kosher salt and freshly ground pepper
1/4 cup mayonnaise
1/2 cup extra-virgin olive oil
1 tablespoon flat-leaf parsley leaves

For serving:
1/2 pound haricots verts or green beans
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper (optional)
1 roasted red bell pepper (optional)
Sliced capers (optional)

Description

Recipe For Pork Tonnato, As Seen In The November 2005 Issue Of 'O, The Oprah Magazine.'

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