Picking a dinner option for the party of the century (well, New Year at least) is quite tricky so why not try something that appeases most palates, like pork. This recipe is different though because it combines a little bit of the ocean with the land.
It requires tuna fish. An odd combination I thought but not too shabby. That'll do Good Housekeeping. That'll do.
2 tbsp EVOO
2 small pork tenderloins
2 medium shallots, roughly chopped
1 medium carrot, roughly chopped
4 fresh sage leaves
1 cup dry white wine or water
1 5-6oz can light tuna packed in olive oil, drained (but reserve about 2 tbsp of the oil)
2 tbsp capers, plus some for garnish
1/3 cup of mayonnaise
4 oz baby arugula
freshly ground black pepper
juice of 1 lemon
Now that you have all your ingredients, it's time to put in that elbow grease. Start by heating up 1 tbsp EVOO in a large skillet over high heat. Rub the pork with salt and pepper, chuck them in the skillet and brown on both sides. This should take about 5 minutes. Then throw them on a plate to chill out for a bit.
Reduce the heat under the skillet to medium-low and add 1 tbsp EVOO, shallots and carrots; cook until tender to touch. Next, add the sage and wine and bring the skillet to a simmer. Return the pork to the simmering skillet along with the tuna and capers.
Cover skillet and cook until the pork is cooked through (meat thermometer should read 150 degrees). This should be about 10-15 minutes. It sounds funny but you have to let your pork rest so take it out of the skillet and lay on a cutting board by itself. No vistors.
Get rid of the sage and pour the contents of the skillet into ablender. Add that tuna oil you saved from the start, mayonnaise, lemon juice and some salt and pepper and blend. Slice up the pork, top with the sauce, add your greens, season with S&P to taste then sprinkle with capers for a delicate look.
Your guests will be talking about your dinner well into the new year.