Pork Marbella, Sweet, Savory and Easy!
Look at his beauty- It’s my version of Pork Marbella! I took the classic, beloved Chicken Marbella recipe and updated it using tender delicious lean pork tenderloin.
This sweet, savory, and easy dish combines dried prunes (substitute dried figs or raisins if you’d like), big beautiful Italian olives, white wine, capers, and fresh herbs! This is a dish this is so bursting with flavor; you will make it over and over again-I promise!
I used Sprouts butcher shop pork tenderloin because you know I’m all about the Midwest Farmers! Since my father was a farmer, I know how hard they work and all of the love that they have for their land and animals….But I digress…..
Pork Marbella is perfect recipe for any night of the week. This is because you can marinate the pork for 2 hours or overnight, and simply cook if off when you’re about ready to eat. All of deliciousness from the marinade infuses into the healthy cut of pork. I then sear the pork to get that nice brown caramelization and finish it off in the oven with the marinade. I then spoon the fabulous sauce all of the tender pork -can you say deliciousness?!? Serve this dish with a fresh green salad and some crusty bread. There is so much goodness here I’ve actually made this dish twice this week!
Pork Marbella, Sweet, Savory and Easy
Ingredients
- 2 1-lb. pork tenderloins
- 1 1/2 tsp. kosher salt
- 1 cup dry white wine
- ¼ cup olive oil,
- ¼ cup red wine vinegar
- 1 cup pitted prunes
- 1 cup pitted green olives, such as Castelvetrano or Cerignola
- ⅓
- cup capers, plus 1 Tbsp. caper brine
- 4 bay leaves
- 4 garlic cloves, peeled, smashed
- ⅓
- cup (packed) light brown sugar
- 2 Tbsp. dried oregano
- 2 Tbsp olive oil
- 1 Tbsp. unsalted butter
Instructions
- Pat dry the pork and season it with 1 1/2 salt. Let it sit while you make the marinade.
- To make the marinade, combine the 1 cup wine, ¼ olive oil, ¼
- vinegar, 1 cup prunes, 1 cup
- olives, 1/3 cup capers and brine, 4 bay leaves, 4 cloves garlic,
- ⅓
- cup brown sugar,
- 2 Tbsp oregano, in a large bowl. Add the pork to the marinade. (You can also place the pork and marinade in a large resealable plastic storage bag and squeeze out the air to make sure the pork is fully covered with the marinade.) Refrigerate for 2 hours or overnight, turning occasionally to be sure the marinade is getting into all sides of the pork.
- Preheat oven to 325°. Remove pork from marinade and pat dry; reserve marinade. Heat remaining 2 Tbsp. olive oil in a 12" skillet over medium-high. Cook pork, undisturbed for a few minutes, until it is golden brown. Then repeat on the other side.
- Remove the pan from heat and let the pan cool 1 minute and then pour reserved marinade around pork. Transfer pan to the center of the oven and bake, basting pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°, about 15–20 minutes, depending on thickness.
- Transfer the pork to a cutting board and allow to rest for 10 minutes.
- Discard the bay leaves. Return pan with the marinade to medium-high heat. Add 1 Tbsp butter and cook, stirring pan occasionally, until slightly reduced, 5-8 minutes.
- Slice tenderloin in 1/2" slices and transfer back to a pan with the sauce and serve.
Notes:
- I cut the recipe in half for the 2 of us and it worked perfectly. Just pick a skillet that fits your pork without crowding it too much. - Substitute raisins, or dried figs for prunes as an option - Once you place your pork in the hot skillet, don't move it for at least 3 minutes. This allows the pork to brown up nicely. - Let your pork rest on a cutting board after it's done cooking. It will ensure the juices stay inside the pork! - If you want a thicker sauce, let it reduce on a low simmer while your pork is resting.
Nutrition Facts
Calories
564.33Fat (grams)
27.47Sat. Fat (grams)
5.95Carbs (grams)
33.04Fiber (grams)
4.26Net carbs
28.77Sugar (grams)
21.49Protein (grams)
40.93Sodium (milligrams)
1474.47Cholesterol (grams)
115.46