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Pork Marbella
5 from 42 votes

Pork Marbella

Pork Marbella features pork tenderloin marinated with red wine, prunes, olives, brown sugar, capers, vinegar, garlic, oregano, and olive oil. The pork is seared and then roasted with the marinade to infuse sweet, savory, and tangy flavors, accompanied by juicy, tender meat and a rich sauce.

Prep Time
10 mins
Cook Time
35 mins
Additional Time
10 mins
Total Time
45 mins
Servings: 6 people
Calories: 496 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  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 vinegar, oregano, garlic, and ¼ cup of olive oil in a bowl and combine well.
  3. 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.
  4. 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.
  5. 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. 
  6. 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. 
  7. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 496

% 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.