Pork Marbella Recipes

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PORK MARBELLA



Pork Marbella image

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

1/2 cup olive oil, plus additional for browning meat
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted spanish green olives
1/2 cup capers with a bit juice
2 bay leaves
1/2 head garlic, peeled and finely chopped
1 small handful oregano and thyme (fresh, finely chopped)
salt & freshly ground black pepper, to taste
2 -3 lbs pork tenderloin
1 cup dry white wine, plus more for deglazing the pan
low sodium chicken broth
1/2 cup brown sugar

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



Pork Marbella Recipe image

Provided by Mitch

Number Of Ingredients 13

1/2 cup olive oil
1/2 cup red-wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers w/ a bit of juice
2 bay leaves
1/2 head of garlic,peeled and finely chopped
small handful of oregano,thyme
salt and pepper
2 pork tenderloins(1-1.5 lbs each)
1 cup dry white wine
chicken broth
1/2 cup brown sugar

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

PORK MARBELLA



Pork Marbella image

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

2 (1-lb.) pork tenderloins
2 tsp. kosher salt
1 cup dry white wine
½ cup pitted prunes, torn in half
½ cup pitted Spanish green olives
⅓ cup (packed) light brown sugar
¼ cup capers, plus 1 Tbsp. caper brine
¼ cup red wine vinegar
4 garlic cloves, peeled, smashed
1 Tbsp. dried oregano
¼ cup plus 1 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
¼ cup chopped parsley (optional)

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.

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