Pork Tenderloin stuffed with Herbs and Capers

A simple wonderful way to cook pork tenderloin from Melissa Clark of the NY Times. I served it with a Vegetable Slaw from Tartine All Day and rice. Delicious!

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)
Nutritional Information
PREPARATION
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 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.
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.
To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.

Lamb Kofta

I am working my way through the new Tartine All Day cookbook and am so excited about all of the recipes that I have tried so far! I highly recommend this cookbook and think it is one of the best new cookbooks for sure! It is a book to be used and has so many great recipes! Upon receiving it, I went through the book and wrote down all of the recipes that I wanted to try. I made the lamb kofta and served it with what the author suggested-tzatziki and a fattoush salad. The plate could not have been prettier or more delicious! It is a manageable meal to serve for a party as you can do so much of the prep ahead of time. Lamb Kofta can be made and cooked on skewers or as patties, cooked in a skillet with olive oil.

1/4 c. quinoa
1/2 c. water
large pinch of sea salt
Rinse the quinoa very well, 3 or 4 times. Combine the quinoa, water and salt in a small saucepan over medium heat and bring to a boil. Watch carefully! I burned my first batch! Cover and cook on low for 15 minutes. Remove from heat and let sit, covered for 15 minutes. Uncover and let cool.
1# ground lamb
1 onion, finely chopped
1 t. ground cumin
1 t. sea salt
1/4 t. ground black pepper
1/4 c. flat leaf parsley, finely chopped
1/8-1/4 t. ground cinnamon
1 T. chopped mint leaves
1 t. ras-el-hanout * I found this in the Spicely Organic little boxes of spices at WFds* see note below for substit.
1 t. red pepper flakes

8 bamboo or metal skewers
2 T. olive oil, for pan frying (optional)
In a large bowl, combine the quinoa, lamb, onion,cumi, salt, pepper, parsley, cinnamon and ras-el-hanout and red pepper flakes. Gently mix just until the spices are evenly distributed but take care not to overmix. Mixture can be made ahead and stored covered up to 3 days in the refrigerator.
Shape the kofta around skewers to grill or shape into patties for pan frying. Divide the mixture into 8 portions.
Heat olive oil in a skillet over medium high heat. Fry until browned and cooked through 6-10 minutes.
Grill skewers until browned and cooked (optional).

Greenest Goddess Dressing and Dip

From the wonderful new cookbook, Tartine All Day! The addition of avocado to the original makes this recipe amazing. I also added a little lemon zest because I love it.

3/4 c. Mayonnaise
3/4 c. sour cream or Greek yogurt
3 T. finely chopped fresh Tarragon
1/4 c. finely chopped Italian Parsley
2 T. finely chopped fresh Chives or Scallions
Juice of 1 Lemon
2 olive oil or salt packed Anchovies, rinsed and finely chopped
1 ripe Avocado, halved, peeled, cut into quarters
3 T. finely chopped Carrot tops (optional-I did not use as I did not have them!)
1/4 t. Sea Salt
Ground Black Pepper to taste
Combine everything in a blender or food processor until smooth. Serve with crudités or as a salad dressing.

Gougeres

One of my favorite hors d’oeuvres that I never tire of making. This recipe is from Tartine but I made some changes in the baking time and temperature over the years. Allow yourself one hour from start to finish, after you have prepped the ingredients.

Makes about 30-36 cocktail size puffs, I use a 1 1/4″ scoop

1 1/4 c. water (or nonfat milk or half regular milk and water) Water works fine
5 oz. unsalted Butter
1 t. Salt (I used 1/2 t. Himalayan salt)
1 c. (5 oz.) Flour
5 large Eggs
5 oz. grated Gruyere cheese
1 t. Black Pepper, freshly ground
1 T. fresh Thyme leaves, minced
Topping
large Egg
pinch of Salt
finely grated Gruyere cheese for sprinkling the tops

Preheat oven to 425 degrees. Line a two baking sheets with parchment paper.
Combine water(or milk mixture) with butter and salt in a heavy saucepan. Place over medium heat until butter melts and mixture comes to a full boil. Add flour all at once and stir constantly with a wooden spoon for 3 minutes. Mixture will be a smooth mass and pull away from the sides of the pan.
Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the eggs one at a time, mixing on medium speed, incorporating each egg before adding the next egg. When all the eggs have been added, the mixture will be smooth and shiny. Remove bowl from mixer and stir in the cheese, pepper and thyme with a rubber spatula. Transfer to a pastry bag with a plain tip or use a small scoop. Pipe into 1″ mounds.
To make topping, in a small bowl, whisk the egg and salt together and gently brush the tops of each pastry. Sprinkle with cheese. Bake both pans at the same time, alternately shelves midway through the cooking process. Bake for 10 minutes at 425 degrees, reduce heat and bake for 15 more minutes, until they have puffed and are nicely browned.
You can poke each pastry with a skewer when cooked and let sit 10 minutes in the oven, turned off-it helps so they don’t deflate!
Delicious served hot or warm or are also good at room temperature. You can reheat in a 350 degree oven for 5 minutes.