Roasted Chicken
Roasted Chicken, or oven-baked chicken, is one of my favorite dishes to prepare. The preparation is minimal. What is …
- 1 hr 10 mins
- Poultry
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Pork Marbella
- 45 mins total
- 10 mins prep
- 35 mins cook
- 10 mins Resting Time
- serves 6 people
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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 am perusing the few cooking publications that 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 one of that very versatile meat that any sauce will work wonders with it. However, before we go any further, let me tell you what a pork tenderloin is.
The pork tenderloin cut is a long, narrow, boneless cut of meat from the muscle that runs along the pork backbone. One of the leanest, most tender cuts of meats.
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 are using 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 take a 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.
Equipment and ingredients used to prepare this exquisite dish
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.
Pork Marbella
- 45 mins total
- 10 mins prep
- 35 mins cook
- 10 mins Resting Time
- serves 6 people
Ingredients
-
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
-
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, 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.
Originally published on February 4, 2020, updated on November 19, 2021
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I love added prunes. Sounds delicious and the meat is perfectly cooked. I’m going to give this a try.
You will love it. Thank you for stopping by Giangi’s Kitchen
xoxo
This pork marbella was so delicious! I had never heard of it before and it turned out great!
I am so happy you enjoyed it. Thank you for your kind comment
Wow what an incredible dish! It
Thank you!
Love how easy this marinade is to make! Great flavor combinations!
Thank you!
I have never heard of pork marbella before making it, but this was absolutely amazing! So tender and full of flavor. Everybody loved it!
Usually, it is made with chicken, I wanted to try it a different way. I am so happy you enjoyed it.
What an interesting recipe. I love the combination of sweet prunes and brine-y capers and olives. YUM!!
Thank you, Cindy! all the flavors burst with each bite.
Bon Appetit!
Looks delicious, can’t wait to try it
Thank you! You will like it. Very tender and full of flavor
adding prunes was so tasty!! i love it
Thank you, Nancy! I am so glad you love it.
What a flavourful way to prepare pork tenderloin. I love the pairing of wine, olives and capers.
Thank you, Cindy! I think everything tastes better with wine 😋 In this recipe it gives the meat a fantastic flavor
Enjoy!
Nice recipe.
Thank you!
This looks easy to make and perfect on occassions. Thanks for the detailed steps.
I love pork and everything in this recipe. Prunes go so well with pork, sometimes I stuff my pork chops with prunes too, so delicious! I never added capers to my pork yet but I can see how they would add a nice layer of different flavor. Great recipe all around. Thanks!
Thank you, Joanna! The capers will bring the acidity to counterbalance the sweetness of the prunes. The combination of flavors is quite wonderful when you bite into it.
I will add the prunes to my pork chops, as you suggested. I never do, but it sounds delicious, thank you for sharing it with us.
Bon Appetit!
Oh, my! It looks and sounds so Mediterranean! I’m craving and made a note to buy the ingredients I don’t have in the kitchen to follow your recipe step y step. Inciting combination of flavours!
Thank. you Mihaela! You will enjoy the savory flavors of this Pork Marbella.
Enjoy!
Looks delicious. Reading through the ingredients make my mouth water. I never heard of pork Marbella before. Does it have anything to do with the city in Spain?
Hi Marita! No, it is not related to Spain, although the ingredients are Mediterranean inspired.
I hope you will try it.
Enjoy and thank you for stopping by Giangi’s Kitchen!
This dish is amazing!
Thank you!