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

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