- 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.
Photograph by Antonis Achilleos
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