Serves 4
Pork tenderloin is the filet mignon of pork. Be sure to slice the tenderloin into uniformly thick pieces so that they cook evenly. Don’t be afraid of medium pork.
2 (1-pound) pork tenderloins, sliced crosswise into 1-inch-thick slices
Kosher salt
Fresh ground black pepper
Canola oil for the pan
4 cloves garlic, thinly sliced
2 pepperoncini with seeds, chopped
4 cups blanched and shocked broccoli rabe (see here), chopped
1 cup Tomato Sauce (here), pureed
Extra virgin olive oil for drizzling
Season the tenderloin slices all over with salt and pepper. Slick a large skillet with canola oil and heat over medium heat. Lay the pork in the pan and sear, about 2 minutes on each side. Add the garlic and pepperoncini and sauté until the garlic is soft and fragrant. Add the broccoli rabe, tomato sauce, and 1 cup water and toss to incorporate. Season with salt and pepper. Cook until the liquid is reduced by half.
To serve, spoon the broccoli rabe onto a platter and arrange the pork on top. Finish with sauce and a drizzle of olive oil and serve.