savory pork tenderloin

​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. 

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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. 

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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
 
INGREDIENTS
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)

​PREPARATION

1. Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don't quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
2. In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, 1/2 tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
3. Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1 1/2-inch intervals.
4. In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
5. While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining 1/2 teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
6. To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.

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