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Pork Marbella


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  • 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


Servings 4


Step 1

>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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