Pork Marbella
A flavorful dish of tender pork tenderloin braised in a Mediterranean-inspired sauce with prunes, olives, capers, and white wine. This elegant main course combines sweet, salty, and tangy flavors for a delicious meal.
Ingredients
- •2 lb pork tenderloins
- •2 tsp kosher salt
- •1 cup dry white wine
- •½ cup pitted prunes
- •½ cup pitted Spanish green olives
- •⅓ cup light brown sugar
- •¼ cup capers
- •¼ cup red wine vinegar
- •4 cloves garlic
- •1 Tbsp dried oregano
- •¼ cup extra-virgin olive oil
- •1 Tbsp unsalted butter
- •¼ cup chopped parsley
Cooking Instructions
- 1.
Season pork with salt. Let sit 15 minutes.
15 min
- 2.
Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and 1/4 cup oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours).
10 min
- 3.
Place a rack in center of oven; preheat to 325°F. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6-8 minutes.
8 min
- 4.
Remove skillet from heat and let sit 1 minute so pan can cool down a bit. Pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°F, 22-26 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes.
36 min
- 5.
Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3-5 minutes. Stir in parsley if using.
5 min
- 6.
Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.
5 min
