Pork Marbella

  • 45 mins total
  • 10 mins prep
  • 35 mins cook
  • 10 mins Resting Time
  • serves 6 people
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Pork tenderloin, the other dark meat, is one of my favorite ones to cook with. Tasty, tender and full of flavor.  As I am perusing the few cooking publications that I receive monthly I saw this recipe. Of course, the Marbella in the title brought me right back to a very old 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 1990s, thus the cookbook. The original recipe uses chicken.

All of their cookbooks are just fantastic and they make cooking fun while bringing easiness and lots of fresh ingredients.

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. Clean the pork from all fat filaments. Sear it well so a nice outer crust is formed. A quick 30 minutes in the oven, and dinner is on the table. Leftovers can be enjoyed at room temperature as well.

Giangi's Kitchen Signature

 

Nutrition Facts
Pork Marbella
Amount Per Serving
Calories 496 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 103mg34%
Sodium 464mg20%
Potassium 900mg26%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 29g32%
Protein 32g64%
Vitamin A 355IU7%
Vitamin C 1.1mg1%
Calcium 66mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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Pork Marbella

  • 45 mins total
  • 10 mins prep
  • 35 mins cook
  • 10 mins Resting Time
  • serves 6 people

Ingredients

Original recipe yields 6 servings

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

Instructions

  1. Remove all fat and fat filaments from the pork tenderloins. Season with salt and let it rest for 15 minutes.

  2. Meanwhile, mix the wine, prunes, green olives, brown sugar, capers and the brine, vinegar, red wine, oregano, garlic and ¼ cup 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 is 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.

  3. Place rack in the middle of the oven and preheat at 350F. Heat 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 preserved sauce over the pork 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. 

  4. 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. 

  5. Slice the pork against the grain. Transfer to a platter and spoon sauce over it. 

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