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“This is a recipe I have tried from the Food Network magazine and really enjoyed it. They recommended serving it with a light green salad. I just had it alone.”
READY IN:
40mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tbsp olive oil in large skillet over high heat.
  2. Season the pork with salt and pepper, then brown on all sides..
  3. Transfer pork to a plate.
  4. Reduce heat to medium-low and add remaining olive oil, shallots, and carrot to the skillet and cook until vegetables are just tender, about 5 minutes.
  5. Add the sage and wine and bring to a simmer.
  6. Return the pork to the skillet along with the tuna and the capers.
  7. Cover and cook until a thermometer inserted into the pork registers 350 degrees, 10 to 15 minutes.
  8. Transfer the pork to a cutting board and let rest 5 minutes.
  9. Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender.
  10. Add the reserved tuna oil, mayonnaise, lemon juice, salt and pepper; puree until smooth.
  11. Slice the pork and divide among plates.
  12. Top with the sauce season with salt and pepper, and sprinkle with more capers.

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