2 thin pork tenderloins, about 300 g (10 oz) each, cut in half
1 garlic clove, roughly chopped
1 tablespoon chopped sage leaves
finely grated rind and juice of 1 lemon
4 teaspoons olive oil
2 teaspoons clear honey
1 tablespoon capers, rinsed and drained
2 long banana shallots, chopped
300 g (10 oz) baby leaf spinach, roughly sliced
8–12 caperberries, to garnish
salt and pepper
Preheat the oven to 220°C (425°F), Gas Mark 7. Slice the pork tenderloin lengthways without quite cutting all the way through and open up like a butterfly.
Place the garlic, sage, lemon rind, 2 teaspoons olive oil, honey, capers and 1 teaspoon of lemon juice in a mini chopper and blend to a rough paste. Rub the mixture all over the pork.
Heat a frying pan over a medium heat, add the pork and fry for 1 minute to seal, turning once. Transfer the pork to a small roasting tin, season with salt and pepper and roast in the oven for 10 minutes or until cooked and the juices run clear. Remove from the oven, cover with foil and set aside to rest.
Meanwhile, heat the remaining oil in a frying pan over a low heat, add the shallots and cook for 5–6 minutes until softened. Add the spinach leaves to the pan and stir until wilted. Stir in the remaining lemon juice, season with salt and pepper, then spoon on to serving plates. Place the pork on top and scatter over caperberries to serve.