- 2 tablespoons extra-virgin olive oil
- 2 small pork tenderloins (about 2 pounds total)
- Kosher salt and freshly ground pepper
- 2 medium shallots, roughly chopped
- 1 medium carrot, roughly chopped
- 4 fresh sage leaves
- 1 cup dry white wine or water
- 1 5 -to-6-ounce can light tuna packed in olive oil, drained, reserving 2 tablespoons of the oil
- 2 tablespoons capers, plus more for sprinkling
- 1/3 cup mayonnaise
- Juice of 1 lemon
- 4 ounces baby arugula or mixed field greens (about 4 cups)
Heat 1 tablespoon olive oil in a large skillet over high heat. Season the pork with salt and pepper, then brown on all sides, about 5 minutes. Transfer to a plate. Reduce the heat to medium low; add the remaining 1 tablespoon olive oil, the shallots and carrot to the skillet and cook until the vegetables are just tender, about 5 minutes.
Add the sage and wine and bring to a simmer. Return the pork to the skillet along with the tuna and capers. Cover and cook until a thermometer inserted into the pork registers 150, 10 to 15 minutes. Transfer the pork to a cutting board and let rest about 5 minutes.
Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine
Recipe courtesy of Rachael Ray