PORK TENDERLOIN STUFFED WITH HERBS AND CAPERS

1 3/4 pounds pork tenderloin 1 teaspoon kosher salt, more to

taste 1/2 teaspoon ground black pepper 3 tablespoons extra-virgin olive

oil 4 shallots, minced 2 1/2 tablespoons minced capers,

plus a splash of their liquid 2 1/2 teaspoons chopped sage 1 1/2 teaspoons chopped rosemary 1 1/2 teaspoons chopped thyme,

more for serving 1 garlic clove, finely grated or

minced 1 tablespoon dry white wine or

vermouth (or use more stock) 1/4 cup freshly squeezed orange

juice 1/4 cup pork, chicken or other meat

stock 1 to 2 tablespoons butter Squeeze of fresh lemon juice (optional)

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.

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.

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.

In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seamside 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.

While the meat rests, make the sauce: Heat skillet over mediumhigh 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 mediumhigh 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.

To serve, slice pork into 1/2-inchthick slices and top with sauce and fresh thyme.

Per serving: 380 calories (percent of calories from fat, 49), 43 grams protein, 4 grams carbohydrates, trace fiber, 20 grams fat (6 grams saturated), 137 milligrams cholesterol, 464 milligrams sodium.