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 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 the 1990s, thus the cookbook. The original recipe uses chicken.
I love pork, therefore, 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 is a pork tenderloin.
The pork tenderloin cut is a long, narrow, boneless cut of meat, that comes 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, the pork tenderloin is a good substitute.
- Clean the pork from all fat filaments, skin, or any trace of extra fat.
- 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.
- 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 that you will 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)
- It is important that you let the pork rest for about 10 minutes. This will give the meat the opportunity to keep all the juices in and stay nice and moist.
How odd to you this may sound, the prunes are just the perfect balance of sweetness that this dish needs.
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I hope you will enjoy this pork tenderloin recipe.
Equipment and ingredients used to prepare this exquisite dish
- 45 mins total
- 10 mins prep
- 35 mins cook
- 10 mins Resting Time
- serves 6 people
2 1-pound each pork tenderloin2.00 pounds
1 cup red wine1.00 cup
1 cup halved and pitted prunes1.00 cup
1/2 cup green olives, pitted0.50 cup
1/2 cup brown sugar packed0.50 cup
1/4 cup capers0.25 cup
1 tablespoon capers brine1.00 tablespoon
red wine vinegar
1/4 cup red wine vinegar0.25 cup
4 garlic cloves smashed4.00
1 tablespoon dried oregano1.00 tablespoon
1/4 cup olive oil0.25 cup
1 tablespoon olive oil1.00 tablespoon
1 tablespoon unsalted butter1.00 tablespoon
1/4 cup chopped parsley ( optional)0.25 cup
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 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.
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 reserved 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.
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 February 4, 2020, updated on November 19, 2021
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