Pork Marbella. Pork tenderloin, the other dark meat, is one of my favorite ones to cook with.
Tasty, tender, and full of flavor.
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.
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 uses chicken.
I love pork. Therefore, I decided to create this Marbella version for us for dinner.
A great success. We had more than we could eat, and that did not stop us from overindulging.
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 if the cost of meat is prohibitive, pork tenderloin is a good substitute.
Here are a few helpful tips on making this Pork Marbella
- Clean the pork from all fat filaments, skin, or any trace of extra fat.
- Sear it well so a nice outer crust is formed. After 30 minutes in the oven, dinner is on the table.
- Leftovers can be enjoyed at room temperature as well.
- 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.
- The butter added to the pan at the last minute gives it a rich flavor that will be delicious over your tenderloin.
- When cooking with wine, always choose a wine you enjoy eating. Trust me, the flavor of good wine is out of this world.
- 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 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.
If you like this recipe, be sure to look at some of my other recipes.
I hope you will enjoy this pork tenderloin recipe.
Equipment and ingredients used to prepare this exquisite dish
- 2 pounds pork tenderloin
- 1 cup red wine
- 1 cup prunes, halved and pitted
- .50 cup green olives, pitted
- .50 cup brown sugar, packed
- .25 cup capers
- 1 tablespoon capers brine
- .25 cup red wine vinegar
- 4 garlic cloves, smashed
- 1 tablespoon dried oregano
- .25 cup olive oil, 1
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- .25 cup chopped parsley, optional
- Remove all fat and fat filaments from the pork tenderloins. Season with salt and let it rest for 15 minutes.
- 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.
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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