Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender. Add the reserved tuna oil, the mayonnaise, lemon juice, and salt and pepper to taste; puree until smooth.
- Slice the pork and divide among plates. Top with the sauce and greens, season with salt and pepper, and sprinkle with more capers. Per serving: Calories 485; Fat 30 g (Saturated 5 g); Cholesterol 103 mg; Sodium 744 mg; Carbohydrate 12 g; Fiber 2 g; Protein 36 g
Nutrition Facts : Calories 485 calorie, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 103 milligrams, Sodium 744 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 36 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love