Pork Tenderloin Stuffed With Herbs and Capers Recipe (2024)

I made this and it was delicious. I just have one comment about the quantity of ingredients used in recipes in many books, blogs and other sources. This recipe called for four shallots. Since shallots (and garlic and onions) vary so much in size, it would be really helpful, especially for novice cooks, if the ingredient specification called for two tablespoons (or whatever quantity) of mince shallots, garlic or onions.

I've been stuffing pork (and beef) loins for many years and I'm adding this one to the list. My current favorite stuffing uses long strips of fresh pineapple, shaved fennel, and sliced almonds that I mist with oil, dust with cinnamon, then roast on a sheet pan. I also love using peeled, sliced apples, grated Gruyere and fresh mint leaves.

Pork tenderloin is a perfect candidate for sous vide. Stuff and tie it. Use your sous vide gadget and cook to 135 degrees. Then brown it in a hot pan. Almost fool proof, even the ends are done perfectly.

Made this tonight with boneless chicken breasts. Put a generous spoonful of the filling in each in a slit in the side, then pan sautéed according to the Kitchn chicken breast recipe. Put the leftover filling into the pan sauce. It was really really delicious!! Thanks Melissa!

I swapped the orange juice for in-season fresh apple cider, and it turned out great. I also doubled the wine, cider, and broth quantities at the end so I ended up with more sauce, as I had two pork loins for a total of 1.75 lbs. It was a delicious recipe that I will be making again.

Finally made this terrific recipe again and it was much better the second time around. Biggest improvement was to pound the tenderloin after it was butterflied. This allowed me to get all of the herb stuffing in and then tied it securely. This also gave me more surface area to cook the tenderloin - just as described in the recipe. The sauce and the stuffing make this dish, so concentrate on that. And, serve it with crispy oven baked sweet potato wedges.

Sous Vide cooking time is 2 to 4 hours maximum at 135 F to 140 F.
Even at 4 hours it will not overcook.

Terrific recipe! Particularly with the luscious pan sauce, which takes this recipe to another level. Served with Sweet Potatoes Diana and Bitman’s Brussels sprouts with garlic and balsamic vinegar. I recommend a Washington State Syrah. This one now a part of my rotation

I've cooked variations of this recipe dozens of times, but with boneless pork loin instead of fillet. I cook in a 225F oven and pull at an internal temp of 142F. The temp will coast to about 148F after about 15 minutes (covered with foil). The outside might not be as browned as some people might prefer, but the meat will be succulent and juicy and just barely pink throughout. I suspect that cooking at a lower temp may save energy, but this is debatable.

I followed the directions except I doubled everything ( except the capers in the sauce).I had a bit extra filling, but used in in the sauce..it was delicious...very tender and flavorful. oh yes, I did add one tart apple diced to the stuffing. I served it with cauliflower rice, and salad...It was a big hit and I will definitely make again.

My new GE gas oven preheats in about five minutes; my daughter's older gas oven takes closer to twenty minutes to reach the same temperature. Have no idea how long an electric oven takes, but maybe other readers might know. I also cannot tell you how many times I have done all the prep and only then realized I didn't preheat. Lastly, it tells you immediately that you need an oven and you might actually decide, especially in the warmer weather, to skip that particular recipe.

Where did you find a 5 pound pork tenderloin?

This is easy, fast and delicious. The sauce is both salty and sweet. Pork tenderloin can be a bit bland and easy to overlook. But this recipe with 25 minutes roasting came out perfectly. I'll make again.

I have made this recipe a couple times in the last month. IMO, the sauce needs to be doubled, it is delicious and really makes this dish. I also think just about any mixture of fresh herbs would be good. Parsley would be nice or maybe tarragon. Scallions or fresh garlic could be substituted for part of the shallots. Like so many MC recipes this one provides good ideas and direction and invites you to be creative.

Best pork tenderloin the hubs and I have ever had. I roasted for 6 mins less overall as my oven is powerful (Viking Range) and it came out perfectly moist, ever-so-slightly pink and absolutely delicious. I will not that the final temp was 126 after resting, taken with a Thermoworks digital thermometer and right off the pan it was 153 and still came out slightly pink.. Hands-down the most impressive pork tenderloin recipe for the home kitchen.

Perfect, as written.

I've made this three times for dinner parties, and each time it was a huge success. It's so flavorful, and the sauce is outstanding! I'm making it again tomorrow night for another dinner party.

This was an excellent mid week meal. I loved the flavors from all the fresh herbs - I did add some small dice mushrooms to the filling as well - and the brightness of the orange juice sauce was wonderful. I had to wrap the leftovers and put them in the fridge quickly, or my husband would have eaten all of them!

This was very meh. Next time I would marinate the meat in the same herbs used for the stuffing so the flavor could penetrate. I would triple the sauce as well. Couldn’t use capers due to salt sensitivities - used black olives instead but would double the quantity. Disappointing as written.

This was fantastic, the pork was so tender and the sauce was a big hit. I used a tangelo instead of an orange because that's all I had on hand, and the sweet tang it provided was perfect. Will put this on dinner rotation. One Big Yummy from me.

I thought I bought a 2 lb pork tenderloin but found it was actually 2 small ones. So I butterflied them and treated them as a sandwich with the filling between the pieces. Tied them together with kitchen twine and it worked beautifully, there was no problem with stuffing squeezing out and it turned out to be the best, most flavorful and moistest tenderloin I ever made. I also doubled the sauce as several others suggested.

Don’t overcook. Great flavor. Served with mashed sweet potatoes and green beans. 12/26/23

This was great. I marinated the pork with garlic, thyme, olive oil and honey then let it sit for 24 hours in the fridge. The honey is the key as it crisps up nicely in the pan. I used Vidalia onions instead of shallots and added Feta to bring a little more texture to the stuffing. So good...

Excellent dish all around. The OJ in the sauce really made this recipe work. The rest was perfect also. I’d use more herbs than called for for everything. Simple and easy weeknight dinner with a vegetable and some starch, I used saffron rice pilaf.

I used a filling of raisins, grated apple and grated pear bound with apple butter. Wonderful after 35 minutes.

This is going in the regular rotation... WOW! So flavorful. I am going to give myself a little more time, though. The prep work alone was 30 minutes.

As always, just follow the recipe, perfect. This is the second time I cooked this recipe. The first had no orange juice (you improvise when you do not have the ingredient) but this time I had fresh juice and it made it, very nice. In our house , when dad cooks we have a saying if it is a good recipe,"we will serve this in our restaurant" CAUTION: when you put a frying pan in the oven always remember that the handle is very HOT, I know we all know that but I also know that you all grabbed it .

This turned out great and family loved it. It was moist and tender. We tried pairing with a Spanish Granacha and California Chardonnay. The Chardonnay was a better pairing.

Delicious! Didn’t have shallots so I subbed 1 am yellow onion.

I did this with chops when I couldn't find a plain tenderloin. I thought it was quite good.