Why You'll Love this Park Marbella recipe.
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.
Jump to:
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
Equipment
- 1 Skillet
Ingredients
- 2 1 lb. pork tenderloins
- 1 ½ 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 tablespoon olive oil
- 1 Tbsp. unsalted butter
Instructions
- Pat dry the pork and season it with 1 ½ 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, ⅓ cup capers and brine, 4 bay leaves, 4 cloves garlic, ⅓ cup brown sugar, 2 tablespoon 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 tablespoon butter and cook, stirring pan occasionally, until slightly reduced, 5-8 minutes.
- Slice tenderloin in ½" slices and transfer back to a pan with the sauce and serve.
Notes
Substitute raisins, or dried figs for prunes as an option 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.
