Pan-Roasted Pork Tenderloin with Tomatoes and Capers
By America's Test KitchenPublished on October 7, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed3 tablespoons vegetable oil 1 onion, chopped fine 2 tablespoons tomato paste 4 garlic cloves, minced2 teaspoons minced fresh thyme 14.5 ounces diced tomatoes, canned, juices reserved1 cup chicken broth 1 tablespoon capers, rinsed
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until well browned on 1 side, about 5 minutes. Flip pork, transfer skillet to oven, and roast until pork registers 145 degrees, 5 to 7 minutes. Transfer pork to carving board, tent with aluminum foil, and let rest while preparing sauce.
- Return now-empty skillet to medium-high heat (skillet handle will be hot). Add remaining 2 tablespoons oil, onion, and ½ teaspoon salt and cook until onion is just beginning to soften, about 2 minutes. Stir in tomato paste, garlic, and thyme and cook until rust-colored and fragrant, about 2 minutes. Stir in tomatoes and their juice and broth; bring to boil. Reduce heat to medium-low and simmer until thickened, 5 to 7 minutes. Off heat, stir in capers. Season with salt and pepper to taste. Cut pork into ½-inch thick slices, transfer to platter, and pour sauce over top. Serve.
Time
30 minutesYield
Serves 4Ingredients
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
3 tablespoons vegetable oil
1 onion, chopped fine
2 tablespoons tomato paste
4 garlic cloves, minced
2 teaspoons minced fresh thyme
14.5 ounces diced tomatoes, canned, juices reserved
1 cup chicken broth
1 tablespoon capers, rinsed
Ingredients
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
3 tablespoons vegetable oil
1 onion, chopped fine
2 tablespoons tomato paste
4 garlic cloves, minced
2 teaspoons minced fresh thyme
14.5 ounces diced tomatoes, canned, juices reserved
1 cup chicken broth
1 tablespoon capers, rinsed
Ingredients
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
3 tablespoons vegetable oil
1 onion, chopped fine
2 tablespoons tomato paste
4 garlic cloves, minced
2 teaspoons minced fresh thyme
14.5 ounces diced tomatoes, canned, juices reserved
1 cup chicken broth
1 tablespoon capers, rinsed
Why This Recipe Works
Capers, tomatoes, and thyme add lots of flavor to quick-cooking pork tenderloin.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until well browned on 1 side, about 5 minutes. Flip pork, transfer skillet to oven, and roast until pork registers 145 degrees, 5 to 7 minutes. Transfer pork to carving board, tent with aluminum foil, and let rest while preparing sauce.
- Return now-empty skillet to medium-high heat (skillet handle will be hot). Add remaining 2 tablespoons oil, onion, and ½ teaspoon salt and cook until onion is just beginning to soften, about 2 minutes. Stir in tomato paste, garlic, and thyme and cook until rust-colored and fragrant, about 2 minutes. Stir in tomatoes and their juice and broth; bring to boil. Reduce heat to medium-low and simmer until thickened, 5 to 7 minutes. Off heat, stir in capers. Season with salt and pepper to taste. Cut pork into ½-inch thick slices, transfer to platter, and pour sauce over top. Serve.
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