Pork Marbella
User Reviews
5
Pork Marbella
Description
The Pork Marbella recipe calls for trimming fat from pork tenderloin and seasoning it with salt before resting. A marinade combines red wine, prunes, green olives, brown sugar, capers and their brine, red wine vinegar, smashed garlic, dried oregano, and olive oil. The pork is marinated for as long as time permits, ideally overnight, to deepen flavors.
After marinating, the pork is seared in olive oil until golden on all sides, then allowed to rest briefly. The reserved marinade is added back, and the pork is roasted at 350°F, basting with its juices during cooking, which yields tender meat infused with a harmony of sweet, salty, and tangy notes from the fruit, olives, and seasonings.
The dish benefits from slicing the pork against the grain to improve tenderness and pairs well with sides that complement its rich sauce. Using a wine liked for drinking ensures a balanced depth of flavor without bitterness.
This recipe's layered technique lends a complex flavor profile and moist texture, balancing sweet prunes and brown sugar with briny olives and capers, suitable for an elegant dinner.
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 smashed, cloves
- 1 tablespoon oregano dried
- ¼ cup olive oil 1
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- ¼ cup parsley optional, chopped
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
- Trim any tough white or silver areas from the pork tenderloin for improved tenderness.
- Marinating overnight enhances flavor, but short marination is acceptable if pressed for time.
- Use a wine you enjoy drinking to improve the sauce flavor.
- Slice the pork against the grain for easier cutting and a more tender bite.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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