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Pork Marbella

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Ingredients
2 1-lb. pork tenderloins
2 tsp. kosher salt
1 cup dry white wine
¼ cup olive oil, 1 tbsp. extra-virgin olive oil
¼ cup red wine vinegar
1 cup pitted prunes
1 cup pitted green olives, such as Cerignola
1/3 cup capers, plus 1 tbsp. caper brine
4 bay leaves
4 garlic cloves, peeled, smashed
1/3 cup (packed) light brown sugar
2 tbsp. dried oregano
1 tbsp. unsalted butter

Directions
Pat dry the pork and season it with salt. Let sit while you make the marinade. Combine the wine, olive oil, vinegar, prunes, olives, capers, bay leaves, garlic and oregano in a large bowl. Add the pork to the marinade. You can also place the pork and marinade in a large resealable plastic storage bag and squeeze out the air to make sure the pork is fully covered with the marinade. Refrigerate for 2 hours or overnight, turning occasionally to be sure the marinade is getting into all sides of the pork. Preheat to 325°. Remove pork from marinade and pat dry; reserve marinade. Heat remaining 1 tbsp. olive oil in a 12” skillet over medium-high. Cook pork, undisturbed, for a few minutes, until it is golden brown. Then repeat on the other side. Remove the pan from heat and let the pan cool 1 minute and then pour reserved marinade around pork. Transfer pan to the center of the oven and bake, basting pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°, about 15–20 minutes, depending on thickness. Transfer the pork to a cutting board and allow to rest for 10 minutes. Discard the bay leaves. Return pan with the marinade to medium-high heat.  Add butter and cook, stirring pan occasionally, until slightly reduced, 3–5 minutes. Slice tenderloin in 1/2” slices and transfer back to a pan with the sauce and serve. ■

  1. What to Serve with Pork Marbella? Mashed potatoes, couscous, brown rice, polenta, roasted cauliflower and broccoli.
  2. Substitute chicken for pork if preferred.
  3. Pork Marbella freezes well. 

 

Recipes and photos provided by: Lauren Lane / lauren-lane.com