Pork Tenderloin with Sun-Dried Tomatoes & Capers
I was going through my recipe index the other day and discovered a shocking fact. Out of 137 recipes on this site so far, there are only three pork recipes. Whoa…
Just to be clear, I don’t hate pork. As a matter of fact, I love food, all kinds of food. The lack of pork recipe on my blog was quite surprising to me. Now that I’ve noticed it, I thought it’s time to add some pork dishes into the index to balance things out, starting with this super easy Pork Tenderloin with Sun-Dried Tomatoes & Capers.
Guys! You are not going to believe how simple this recipe is. Allow me to walk you through the total 25 minutes of the cooking process.
Before you do anything, you want to bring 1/4 cup butter to the room temperature. If you are in a rush, you could throw it in a microwave for a few seconds, but note that you don’t want to melt the butter completely. You just want it to be softened when a fork can easily cut through the butter.
Next, chop up some sun-dried tomatoes and capers. Add them into the softened butter and mix well. At this point, your butter should be very soft and creamy. Allow the butter to be infused by the tomatoes and capers nicely.
Now let’s work on the pork tenderloin. There are basically three steps – season, sear and roast.
Before seasoning the pork, I would suggest that you cut the pork tenderloin into four pieces as it’s going to be a lot easier when we sear the meat on all sides. A little bit of olive oil, salt and pepper are all you need for seasoning the pork. To sear, heat up a skillet for about two minutes. If you have a cast iron skillet, use that! If you don’t, that’s fine. Just prepare a roasting pan by lining it with foil. You will need to transfer the seared the pork into the roasting pan for baking.
In the recipe video, I sear the pork just until the sides are not pink anymore. Want a crispy skin for your pork? Sear it for a little longer until it’s browned, around 2-3 minutes on each side. You can really lock in the flavor this way. Transfer the pork to the prepared roasting pan. If you are using a cast iron skillet, then no transferring is necessary. Now we are going to put on the good stuff – the infused butter! Spread half of the butter mixture on top of the meat before you insert it into the oven that’s been preheated to 375°F. This will allow the butter slowly melt all over the pork while baking. And you are going to top the roasted pork with the other half of the butter mixture.
The last step is to sprinkle chopped fresh parsley onto the entire dish to make it irresistibly beautiful. Talk about feeding your eyes first! This pork tenderloin is extremely tender and juicy. Don’t take my word for it. Try it! I promise that you won’t be disappointed!
If you make this recipe, tell us how you like it by leaving a comment. Or, take a photo and share it on Instagram with our hashtag #StreetSmartKitchen. Seeing your creations will make me very happy, seriously. Hope you enjoy!
Coated with sun-dried tomato and caper infused butter, this delicious roasted pork tenderloin recipe only requires 8 ingredients and 25 minutes.
- 2 tablespoons sun-dried tomatoes, chopped
- 1 tablespoon capers, chopped
- 1/4 cup butter, softened
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Preheat oven to 375°F.
- Chop sun-dried tomatoes and capers. Stir in softened butter and set aside.
- Heat a cast iron skillet over medium-high heat for about 2 minutes.
- Rinse pork tenderloin and pat dry with a paper towel. Cut pork into 4 equal pieces. Coat pork with olive oil; season well with salt and pepper.
- Place pork in the skillet. Sear each side for 2-3 minutes or until browned.
- Turn off heat. Spread half of the butter mixture onto the pork; transfer the skillet into the oven and bake for 10-12 minutes or until pork is 145°F.
- Once done, top pork with remaining half of the butter mixture. Sprinkle with parsley. Slice it up and serve. Enjoy!
Recipe adapted from Publix Aprons.
- Serving Size: 1
- Calories: 326
- Sugar: 0.2g
- Sodium: 211mg
- Fat: 22.5g
- Saturated Fat: 9.7g
- Carbohydrates: 0.4g
- Fiber: 0.2g
- Protein: 29.9g
- Cholesterol: 0.4g
Keywords: pork tenderloin
About the Author
Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.