Pork Tenderloin With Crispy Sage And Capers

• 1/4 cup light olive oil
• 1/4 cup fresh sage leaves
• 1 1/2 lb pork tenderloin
• 4 None tomatoes, halved
• 2 tbsp capers, drained, rinsed
• 1 tbsp lemon juice
• 1 tbsp butter
• None None steamed sugar snap peas, to serve

1. Heat 2 tbsp olive oil in a large frying pan over high heat. Fry sage leaves for 1 min, or until crispy. Drain on paper towels and season.
2. Drain off oil, leaving 1 tbsp in pan. Season pork generously then cook for 3 mins per side over high heat. Reduce heat and cook for 4 mins. Remove from pan and let rest for 3 mins. Cut into thick slices.
3. Meanwhile, cook tomatoes, cut-sides down, for 3 mins. Remove and set aside.
4. Clean pan, add remaining oil and cook capers over medium heat. Whisk in lemon juice and butter. Season to taste. Arrange pork and tomatoes on serving plates, pour caper sauce over top and sprinkle with fried sage leaves. Serve with sugar snap peas.

light olive oil, fresh sage, pork tenderloin, tomatoes, capers, lemon juice, butter, sugar snap peas

Taken from recipes-plus.com/api/v2.0/recipes/30372 (may not work)