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Ingredients

• 1 lemon
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 1 teaspoon coarse kosher salt plus 1 large pinch
• 1 teaspoon freshly ground black pepper
• 2 large heritage pork tenderloins (2 1/2 pounds total)
• 1/2 cup all purpose flour
• 3 large eggs, beaten to blend
• 3 cups fresh breadcrumbs made from crustless French bread
• 3/4 cup freshly grated Parmesan cheese
• Olive oil
• 3 tablespoons drained capers
• 4 cups (lightly packed) arugula
• 2 tablespoons extra-virgin olive oil
• 4 warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped

Description

Published In Bon Appetit MagazineSubstitute Arugala For Any Greens You Prefer But Endive Or Spinach Would Probably Work Best.

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