Tomato Caper Pork doesn’t look the most appetizing, but it is one of our favorite ways to make a pork loin. We got the recipe many years ago from one of the stands at a Publix store.
One of the original ingredients is something only available from a Publix store, and now that we are in Texas and there aren’t Publix stores, we have had to improvise. The recipe calls for a sun-dried tomato butter that they sell, so we made our own.
It’s not exactly the same, but I softened a bit of regular tub butter and put that in the food processor with some sun-dried tomatoes that we had. I chopped up the tomatoes with the butter, and we used that for the recipe. Then, since the recipe says to chop the capers and stir it into the butter, I just added those into the processor as well.
I used a plain pork loin for this since we are adding our own flavor to it. Take the pork loin and chop it into slices that are about 1/2″ thick. Coat the pork with some oil and a pinch of salt and pepper.
Preheat the oven to 375 and heat a saute pan over medium-high heat with a bit of oil. Cook the pork on each side for about 2-3 minutes. The pork will not be cooked through, you are just searing it on each side.
Move the pork to a baking sheet or glass dish and cover with half of the tomato butter. Bake it for about 10-12 minutes, or until the pork is cooked all the way through.
Remove the pork from the oven and top with the remaining butter mixture and sprinkle with parsley to serve.
Tomato Caper Pork
- 1/4 cup butter (softened)
- 1 tbsp sun-dried tomatoes
- 1 tbsp capers
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp parsley (chopped)
- Preheat oven to 375
- In a food processor, combine butter, tomatoes, and capers
- Heat large sauté pan over medium-high heat
- Cut pork into slices
- Coat pork with oil, salt, and pepper
- Place pork in pan and cook 2-3 minutes on each side
- Transfer pork to baking skeet
- Coat pork with half of butter mixture
- Bake 10-12 minutes or until pork is cooked through
- Top pork with remaining butter mixture and sprinkle with parsley