Pork Marbella
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5.0
42 reviews
Excellent
Pork Marbella
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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.
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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
- 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.
- 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 Information
Show Details
Calories
496kcal
(25%)
Carbohydrates
39g
(13%)
Protein
32g
(64%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Cholesterol
103mg
(34%)
Sodium
464mg
(19%)
Potassium
900mg
(26%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
355IU
(7%)
Vitamin C
1.1mg
(1%)
Calcium
66mg
(7%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 39g | 13% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 103mg | 34% |
| Sodium | 464mg | 19% |
| Potassium | 900mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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