Pork tenderloin is like chicken, its versatile as it can be roasted, grilled or be part of a casserole dish. However, not wanting to repeat one of my tried-and-true pork recipes, I found a new one on my NYT Cooking app for Pork Tenderloin Stuffed with Herbs and Capers. The recipe was from food columnist, Melissa Clark, in her column a “Good Appetite” under the article “Putting the Tender in Pork Tenderloin.”
Besides pork tenderloin you’ll need, kosher salt, extra-virgin olive oil, shallots, capers, fresh sage, fresh rosemary, fresh thyme, fresh garlic, dry white wine or vermouth (or stock), fresh squeezed orange juice, chicken or meat stock, butter and a squeeze of fresh lemon juice (optional). Lucky for me, I had the necessary herbs in my garden.
The pork is butterflied, that is, sliced lengthwise, but not cut all the way through. It’s seasoned with salt and pepper. Using an oven-safe pan, a mixture of shallots, capers, sage, rosemary, thyme, garlic, salt and pepper is sautéed until the shallots lightly brown. The filling is cooled before being placed on the pork. The two sides are folded together then tied with kitchen twine. Using the same skillet, the meat is placed in the pan for roasting. Once done cooking, the meat is placed on a dish to cool. The pan juices are incorporated into the sauce which is made of the wine or vermouth, additional sage, rosemary and thyme, orange juice, capers, butter and stock.
Ms. Clark wasn’t kidding when she said she was putting the tender in pork tenderloin. Not only was the meat tender, but the combination of herbs and shallots in the filling made the pork moist and juicy. The sauce enhanced the overall dish with its savory undertones. Another delightful dish from Ms. Clark and one that you can serve either on a weeknight or for company.
Pork Tenderloin Stuffed with Herbs and Capers
By Melissa Clark from her column “A Good Appetite”
The New York Times, April 17, 2017
Yield: 4 Servings
Time: 45 Minutes
1 ¾ pounds pork tenderloin
1 teaspoon kosher salt, more to taste
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
4 shallots, minced
2 ½ tablespoons minced capers, plus a splash of their liquid
2 ½ teaspoons chopped sage
1 ½ teaspoons chopped rosemary
1 ½ teaspoons chopped thyme, more for serving
1 garlic clove, finely grated or minced
1 tablespoon dry white wine or vermouth (or use more stock)
¼ cup freshly squeezed orange juice
¼ cup pork, chicken or other meat stock
1 to 2 tablespoons butter
Squeeze of fresh lemon juice (optional)
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.