PORK MARBELLA
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
Provided by Adam Rapoport
Categories Bon Appétit Dinner Pork Pork Tenderloin Olive Prune Capers Roast Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Season pork with salt. Let sit 15 minutes.
- Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and ¼ cup oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours).
- 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.
- 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.
- 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.
- Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.
PORK MARBELLA
From the April, 2009 issue of GQ. My husband brought this recipe to me and asked me to try it. Like the famous Chicken Marbella we all know and love, only with pork tenderloin.
Provided by Epi Curious
Categories Pork
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, thyme, salt and pepper in a large bowl. Add the pork and stir to coat. Cover the bowl or transfer contents to a big Ziploc bag and refrigerate for a couple of hours or overnight.
- Heat the oven to 400 degrees.
- Remove the pork and wipe it off, reserving the marinade. In a medium roasting pan, over medium heat, add a few tablespoons of olive oil and brown pork on all sides, for a few minutes total. Remove pork to a plate and add a couple of splashes of white wine to the pan to deglaze the tasty bits. Turn off heat.
- Place the pork back in the pan. Pour marinade, olives and all, over the meat and add 1 cup of wine and enough of the chicken stock so the liquid reaches halfway up the sides of the meat. Sprinkle pork with the brown sugar.
- Roast, basting once with the pan juices, until an instant read thermometer reads 140, 15 to 20 minutes. Remove to a cutting board. Let pork rest for 5 minutes.
- Meanwhile, place the roasting pan over one or two burners on medium high and simmer to reduce the sauce a bit.
- Slice the pork into medallions. (Great served over a puddle of soft polenta. Use instant polenta, but add twice the amount of liquid called for on the box: a mix of half milk, half water. After cooking, season with salt and whisk in several tablespoons of butter and a handful or two of freshly grated Parmesan.).
- Spoon a good amount of polenta onto each plate and place medallions on top. Sauce the pork and pass the remaining juice in a gravy boat.
Nutrition Facts : Calories 735.2, Fat 41.9, SaturatedFat 8.3, Cholesterol 149.7, Sodium 388, Carbohydrate 31.4, Fiber 0.7, Sugar 27.2, Protein 47.3
PORK MARBELLA RECIPE
Provided by Mitch
Number Of Ingredients 13
Steps:
- >combine olive oil,vinegar,prunes, olives,capers,bay leaves,garlic, oregano,thyme,salt and pepper in a ziplock bag >add pork and shake to coat >refrigerate overnight if possible >heat oven to 400 degrees >remove pork and wipe it off(reserve marinade) >in med roasting pan over med heat add a few tbsp of olive oil and brown pork on all sides(a few mins total) >remove pork to plate and add a couple splashes of white wine to deglaze, turn off heat >place pork back in pan and pour marinade(olives and all)over meat and add 1 cup of white wine and enough chicken stock so liquid reaches 1/2 way up sides of meat,then sprinkle meat w/ brown sugar >roast 15-20 mins basting once until thermometer reaches 140 degrees,then let pork rest for 5 mins >increase heat to med-high and reduce sauce for 5 mins >serve sauce over medallions
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- 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, oregano, garlic and ¼ cup 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 is 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 rack in the middle of the oven and preheat at 350F. Heat 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 preserved sauce over the pork 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.
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