“Carpaccio” of Smoked Pork Tenderloin recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›The Kitchen Restaurant›“carpaccio” Of Smoked Pork Tenderloin Recipe

“carpaccio” Of Smoked Pork Tenderloin Recipe

Inspired by The Kitchen Restaurant
Time1h
Serves4

Avocado, Tonnato, Celery Hearts, Crispy Potatoes and Summer Radishes. Chef’s Notes: With visions of Alpine wild flowers stirring our thoughts, we bring you a classic Italian Piedmontese summertime dish…with a twist, of course.

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Ingredients

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Main Ingredients

Method

Preparation Steps

  1. 1

    Prepare the Pork Tenderloin

    Season the pork tenderloin with salt and black pepper. Smoke the tenderloin according to your smoker’s instructions until the internal temperature reaches 145°F. Let it rest for 10 minutes before slicing thinly.

  2. 2

    Make the Tonnato Sauce

    In a blender, combine canned tuna, mayonnaise, capers, and a pinch of salt. Blend until smooth. Adjust seasoning to taste and set aside.

  3. 3

    Prepare the Vegetables

    Slice the avocado and celery hearts thinly. Wash and slice the summer radishes into thin rounds. Set aside.

  4. 4

    Crispy Potatoes

    Boil the potatoes until tender, about 15-20 minutes. Drain and let cool. Once cooled, slice into rounds and pan-fry in olive oil until crispy and golden brown, about 5-7 minutes per side.

  5. 5

    Assemble the Dish

    On a large platter, arrange the thin slices of smoked pork tenderloin. Drizzle with tonnato sauce and artfully arrange the avocado, celery hearts, radishes, and crispy potatoes around the pork. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.

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