Pork Marbella. Pork tenderloin, the other dark meat, is one of my favorite ones to cook with, and this recipe will showcase how delightful it is.

Tasty, tender, and full of flavor thanks to the prunes that give it the sweetness part and the olive that adds more of a tangy taste, this dish will be gone before you realize it.

Pork Marbella

As I was perusing the few cooking publications I receive monthly, I saw this recipe. Of course, the Marbella in the title brought me back to an ancient and favorite recipe from Sheila Lukins’s famous cookbook: The Silver Palate cookbook.

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Shelia and Julee Russo owned this wonderful gourmet food shop in Manhattan from the middle of the ’70s to the 1990s, thus the cookbook. The original recipe was chicken marbella.

I love pork. Therefore, I decided to create this Marbella version for dinner for us.

A great success. We had more than we could eat, which did not stop us from overindulging.

In this Article

What is Pork Tenderloin?

Pork is a very versatile meat that any sauce will work wonders with. However,  before we go any further, let me tell you what a pork tenderloin is.

The pork tenderloin cut is an extended, narrow, boneless cut of meat from the muscle that runs along the pork backbone.

One of the leanest, most tender cuts of meat.

Colorwise, the meat is a bit darker, or redder if you prefer, than the pork loin or chops.

Sometimes, pork tenderloin is a good substitute if the cost of meat is prohibitive.

Here are a few helpful tips for the ingredients needed for your Marbella

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Pork tenderloin – usually the pork tenderloin weights one pound, you will need two for this recipe. Make sure that you remove all fat or hard filaments that may be surrounding your tenderloin.

Salt – seasoning

Red wine – use good wine that you would drink at the table.

Prunes – pitted they bring the sweetness to this dish and with the brown sugar, they form a great caramelization

Brown sugar – needed to balance the acidity of the olives, capers and vinegar, yet at the same time adding that wonderful caramelization to your pork.

Green olives – pitted and rich in flavor

Capers with brine – acidity needed to this dish

Red wine vinegar – balances off the flavor of the brown sugar and prunes

Garlic – everything always tastes better with garlic, don’t you agree?

Dried oregano – the spice that gives a huge amount of flavor to this dish.

Extra virgin Olive oil – used in the marinade helps soften the tenderloin

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Parsley – optional

pork marbella

Equipment you will need

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Large ovenproof skillet

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01/14/2025 11:31 pm GMT

Cooking tips and step-by-step instructions to create this excellent Pork Marbella

With all my recipes, please assemble all the ingredients before starting cooking and baking.

Start by marinating the pork

  • Clean the pork from all fat filaments, skin, or any trace of extra fat.
  • Mix the wine, prunes, green olives, brown sugar, capers with the brine, red wine vinegar, oregano, garlic and some of the olive oil.
  • Place your tenderloin into a glass baking dish, pour the marinate over it and let it marinate for as long as you possibly can. You can also use a large resealable plastic bag.

If you are not able to marinate, set aside the marinade until ready to use.

Ready to prepare your tenderloin

  • Remove the pork from the marinade and sear it well so a nice outer crust is formed.
  • Add the reserved marinade over the pork and roast in the hot oven.
  • After 30 minutes in the oven, dinner is on the table.
  • The butter added to the pan at the last minute gives it a rich flavor that will be delicious over your tenderloin.

Because you use the same skillet from the oven to the stove, please be careful as the handle is very hot. (step 6 of the recipe below)

You must let the pork rest for about 10 minutes. This will allow the meat to keep all the delicious juices in and stay nice and moist.

How odd this may sound, the prunes are just the perfect balance of sweetness that this dish needs.

pork marbella

Pro Tips

  • Removing any of the tough white or silver areas of the pork, will give you a more tender pork tenderloin.
  • With this recipe, you have the choice, if time permitting, to marinate the meat. Of course, overnight would be fantastic. However, it is not required.
  • When cooking with wine, always choose a wine you enjoy eating. Trust me, the flavor of good wine is out of this world.
  • Slicing the pork against the grain will be easier.

What dishes can you enjoy with your pork Marbella?

Cilantro Lime Rice is one of the perfect pairing for this dish as well as salad.

Spinach salad with citrus as well as potatoes such as Warm Potato Salad, or Smashed Potatoes.

Storing and Reheating

Store: You can store your pork Marbella in an airtight container in the refrigerator for up to four days. Leftovers can be enjoyed at room temperature as well. The perfect weeknight-friendly recipe.

Reheat: Bring it back to room temperature and bake it in a baking dish covered with foil at 350F degrees until heated through.

Frequently Asked Questions

What is more tender pork?

Pork tenderloin is considered the most tender cut of pork. It is long, narrow and boneless making it very easy to cook in many different cooking methods.

What is Marbella made of?

Classic dish, usually with chicken, cooked alongside olives, olive oil, prunes, wine and capers. It balances sweet and salty flavors as well as soft textures.

How can I make pork more tender?

Marinating your pork in the acidic blaned such as with this recipe it will help break down the connectiv tissues in the meat. Also removing the tough white or silver areas of the pork.

What wine for pork Marbella?

A dry wine is best suited for this recipe.

Pork Marbella

If you like this recipe, look at some of my other recipes.

Pork Chops With Mushrooms Ragout

Pomegranate, Blackberries Sauce with Pork Tenderloin

Roast Pork Chops With Artichoke and Potatoes

Sauteed Pork Tenderloin With Prunes

Smoked Pork Chops With Potatoes And Sautéed Apple Slices

Herbs Rack Of Lamb With White Bean And Rosemary Ragout

I hope you will enjoy this pork tenderloin recipe.

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Pork Marbella

5 from 14 votes
pork mirabella
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Giangi Townsend
Pork Marbella. Pork tenderloin, the other dark meat, is one of my favorite ones to cook with. Tasty, tender, and full of flavor.
Print Pin

Ingredients 

  • 2 pounds pork tenderloin
  • salt
  • 1 cup red wine
  • 1 cup prunes, halved and pitted
  • ½ cup green olives, pitted
  • ½ cup brown sugar, packed
  • ¼ cup capers
  • 1 tablespoon capers brine
  • ¼ cup red wine vinegar
  • 4 garlic cloves, smashed
  • 1 tablespoon dried oregano
  • ¼ cup olive oil, 1
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ¼ cup chopped parsley, optional

Instructions

  • Remove all fat and fat filaments from the pork tenderloins. Season with salt and let it rest for 15 minutes.
  • Meanwhile, mix the wine, prunes, green olives, brown sugar, capers, and the brine, vinegar, red wine vinegar, oregano, garlic, and ¼ cup of olive oil in a bowl and combine well.
  • Place the pork tenderloins into a glass baking dish and pour the above mix over it. Let it marinate as long as you can in the refrigerator. If time is limited, do not marinate and set the sauce aside until ready to use it.
  • Place the rack in the middle of the oven and preheat at 350F. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high. Remove pork from the marinade (if marinating) and sear pork turning occasionally, until golden brown all over, 6 minutes.
  • Remove from the heat and let it cool off for a couple of minutes. Add the reserved sauce over the pork and shake the pan so everything will settle. Transfer to the hot oven and roast the pork. Baste with sauce halfway thru cooking, 25 to 30 minutes. Transfer pork to a cutting board and let rest for 10 minutes. 
  • Return the pan to medium-high heat. Add butter to sauce and cook swirling the pan occasionally until the butter is melted and sauce is slightly reduced. 4 to 5 minutes. Stir in parsley if using. 
  • Slice the pork against the grain. Transfer to a platter and spoon sauce over it. 

Notes

Pro Tips

  • Removing any of the tough white or silver areas of the pork, will give you a more tender pork tenderloin.
  • With this recipe, if time permits, you can marinate the meat. Of course, overnight would be fantastic. However, it is not required.
  • When cooking with wine, always choose a wine you enjoy eating. Trust me, the flavor of good wine is out of this world.
  • Slicing the pork against the grain will be easier.
 

Nutrition

Calories: 496kcal | Carbohydrates: 39g | Protein: 32g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 464mg | Potassium: 900mg | Fiber: 3g | Sugar: 29g | Vitamin A: 355IU | Vitamin C: 1.1mg | Calcium: 66mg | Iron: 2.7mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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Originally published on February 4, 2020, updated on November 19, 2021

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