Pork Marbella
Pork Marbella is a classic dish that combines the richness of pork with the sweet and savory flavors of an olive oil marinade. The tender pork is cooked to juicy perfection and laid on top of a bed of leeks, nestled with green olives, prunes, capers, and sauteed shallots.
Equipment
- Braising Pan or 9x13 Baking Pan (pan should be suitable for the stove and oven)
Ingredients
- 1/2 cup Olive Oil
- 1/2 cup Balsamic Vinegar
- 1 cup Prunes
- 1/2 cup Green Olives
- 1/2 cup Capers, (with brine/juice)
- 4 lbs Pork Tenderloin
- 6 cloves Garlic, (diced)
- 2 Shallots, (diced)
- 1 tbsp Fresh Rosemary, (stems removed and chopped)
- 3 tbsp Fresh Oregano, (stems removed and chopped)
- 1/4 cup Brown Sugar
- 1 cup Dry Red Wine
- 4 Bay Leaves
- 2 Leeks, (sliced)
- 2 tbsp Salted Butter
- 1 tbsp Dijon Mustard
- 2 tbsp Sour Cream
- 1 tbsp Fresh Parsley, (diced)
Instructions
- Combine olive oil, balsamic vinegar, prunes, green olives, capers (with the juice/brine) together in a bowl or a large resealable plastic bag. Add the pork tenderloin and submerge in the marinade. Let the meat marinate for at least 2-4 hours, ideally overnight in the refrigerator.
- Preheat the oven to 425 degrees. Let the meat sit at room temperature for 30 minutes. Remove the heat from the marinade (don't throw it out!) and pat dry with paper towels. Season pork with black pepper and kosher salt. Then add a generous amount of extra-virgin olive oil to a dutch oven or large oven safe pan.
- Sear the pork on all sides until golden brown, then lower the heat to medium-low and add the diced garlic cloves, shallots, rosemary, and oregano. Cook until shallots are slightly softened. Remove from heat and pour the reserved marinade on top of the pork along with the brown sugar and pour in red wine. Add bay leaves and ensure they're submerged in the sauce. Toss together, and bring mixture to a boil. Cover with a lid, and cook for 20 minutes, covered, and then 5-10 minutes uncovered, or until the internal temperature reaches 140 degrees F.
- While the pork is cooking, saute the leeks. Add salted or unsalted butter (whatever your preference) to a skillet over medium-high heat and add the leeks. Season with salt and pepper and remove from heat when the leeks begin to soften and brown, about 4-6 minutes.
- Remove pork and strain the juices into a large bowl, removing all of the prunes, olives, shallots etc from the pan. Add the juices back into the pan and bring to a boil to reduce by half. Once reduced, whisk in dijon mustard and remove from heat and add sour cream, whisking until smooth.
- Add the leeks to the bottom of a serving dish, place the pork on top, and pour the sauce, olives, capers, and prunes on top. Garnish with fresh parsley.
Notes
Pro Tips
-
Let it Rest:
- Allow the pork tenderloin to rest for about 5-10 minutes after cooking. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender result when you cut into it.
-
Slice Against the Grain:
- When carving the pork tenderloin, slice against the grain. This helps break up the muscle fibers, making each bite more tender.
- Cooking Temperature:
- Use a meat thermometer to monitor the internal temperature of the pork. Cook the pork tenderloin to an internal temperature of 145°F (63°C). Avoid overcooking, as this can lead to dryness.
Nutrition
Calories: 777kcal, Carbohydrates: 42g, Protein: 65g, Fat: 36g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 20g, Trans Fat: 0.3g, Cholesterol: 209mg, Sodium: 812mg, Potassium: 1588mg, Fiber: 5g, Sugar: 25g, Vitamin A: 1048IU, Vitamin C: 7mg, Calcium: 131mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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