Pork with capers

Ingredients for Cooking Pork with Capers

For meat:

  1. Bacon 8 thin strips
  2. Pork (fillet in one piece) 1.5 kilograms
  3. Vegetable oil 2 tablespoons (for baking sheet and meat)

For filling:

  1. Onion 1 piece
  2. Butter 1.5 tablespoons
  3. Vegetable oil 1 tablespoon
  4. Capers 2.5 tablespoons
  5. Fresh white bread (crumbs) 100 grams
  6. Fresh thyme 3-4 leaves (1 teaspoon)
  7. Parsley 3 branches (1 tablespoon)
  8. Lemon zest (grated) 2 teaspoons
  9. Chicken egg 1 piece

For the sauce:

  1. Butter 2 tablespoons
  2. Sifted wheat flour 2 tablespoons
  3. Sherry (dry) 100 milliliters
  4. Chicken broth 1.25 cups


  1. Salt to taste
  2. Ground black pepper to taste
  • Main Ingredients: Pork, Onion, Butter
  • Serving 8 servings
  • World Cuisine


Glass (capacity 250 milliliters), Teaspoon, Tablespoon, Knife - 2 pieces, Cutting board - 2 - 3 pieces, Stove, Frying pan, Kitchen spatula - 2 pieces, Oven, Deep bowl, Fine mesh strainer, Paper kitchen towels, Twine or cook thread, Nonstick pan, Kitchen gloves, Aluminum food foil, Stewpan, Plate

Cooking pork with capers:

Step 1: prepare the meat.

We wash the pork fillet under cold running water, dry it with paper kitchen towels, put it on a cutting board, cut the veins, film and small bones from it that could remain on the meat after chopping the carcass.
Then we make a deep longitudinal section on the fillet, sprinkle it on all sides to taste with black pepper, salt and leave it on the board until use.

Step 2: prepare onions and herbs.

Next, peel the onion and rinse it under cold running water along with parsley and thyme. After that, we dry the vegetable with paper kitchen towels, and with the greens we shake off the excess liquid.
Then, in turn, put them on a cutting board and grind. We cut the onions in medium cubes up to 1 centimeter in size, and finely chop the parsley and thyme.

Step 3: fry the onions.

After that we put the pan on medium heat, put 1.5 tablespoons of butter in it and pour in 1 tablespoon of vegetable oil.
After a few minutes, the oil mixture will warm up, dip the chopped onion into it and fry it until golden, stirring occasionally with a kitchen spatula. This process will take approximately 5 - 7 minutes, at the same time turn on and preheat the oven up to 170 degrees Celsius. When the cubes of the vegetable are covered with a blush, we shift them into a deep bowl.

Step 4: prepare the capers.

Then put 1.5 tablespoons of capers in a sieve with a fine mesh, rinse them under cold running water, dry them with paper towels, put on a cutting board and chop.

Step 5: prepare the filling.

Now we put in a bowl with fried onions crushed capers, thyme, parsley, fresh lemon zest, crumbs of white bread, salt to taste, black pepper and one chicken egg. We mix all the components of the filling with a tablespoon to a uniform consistency and lubricate the bottom of the heat-resistant baking sheet with 1 tablespoon of vegetable oil.

Step 6: form the roll.

After that we put the stuffing into the cut of the pork soaked in spices, connect the edges of the meat, wrap the stuffed fillet with strips of bacon so that a roll is obtained, and carefully tie it with twine or cook thread.

Step 7: bake pork with capers.

We spread the pork on a baking sheet prepared for baking and pour over the remaining vegetable oil - 1 tablespoon. We put a baking sheet in a preheated oven on a medium rack and bake pork 1 hour 30 minutes.
After the required time, we put on kitchen gloves, take out a baking sheet from the oven, put it on a cutting board, previously laid on the kitchen table, and tighten it with aluminum foil so that there are no gaps. Now the meat will not cool before serving, and in the meantime we will prepare a great sauce.

Step 8: prepare the sauce.

We put on a medium heat a saucepan and 2 tablespoons of butter. After a few minutes, pour 2 tablespoons of sifted wheat flour into the heated oil and fry it, stirring, 3 - 5 minutes.
Then pour 100 milliliters of dry sherry into the stewpan, mix it with fried flour and bring the mixture to a boil.
After that, add chicken stock to it, reduce the heat to a low level and cook the sauce 5 minutesstirring occasionally.
As soon as its structure becomes thick, put the remaining capers in the stewpan, mix everything and rearrange the sauce on the countertop.

Step 9: serve the pork with capers.

Pork with capers served hot. Before serving, it is cut across portioned slices up to 2 - 3 centimeters thick, laid out on plates and watered with hot sauce. To this dish, you can offer mashed potatoes, boiled rice, pasta or other pasta as a side dish. Enjoy it!
Enjoy your meal!

Recipe Tips:

- a set of spices can be supplemented with: allspice, paprika, dried garlic, anise, coriander;

- instead of fresh thyme, you can use dried;

- lemon peel can be replaced with orange peel.