This traditional Roman dish comes together quickly and is truly delicious. I like that the rich pan sauce is a good foil for the bitter arugula. I served this with little new potatoes which I will do again. Butter, white wine, capers and fresh rosemary and sage – what’s not to like?
1 1/2 pounds pork loin ( I used pork tenderloin), cut crosswise into 6 slices
Coarse salt and freshly ground black pepper
All-purpose flour for dredging
2 Tbs. extra-virgin olive oil, divided, plus more for drizzling
3 Tbs. unsalted butter, divided
1 Tbs. capers, rinsed and chopped
1 Tbs. chopped fresh rosemary leaves
1 Tbs. chopped fresh sage leaves ( I didn’t have this)
1/2 cup dry white wine
4 cups arugula, tough stems trimmed
Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off the excess. Transfer to a wire rack, and let stand 10 minutes.
Heat 1 Tbs. oil in a large saute pan over medium high heat, and then add 1 Tbs. butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
Add capers and herbs and cook over medium high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining Tbs. butter and pour sauce over pork. Add arugula to platter and drizzle with oil. Serves 6.
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