I first saw this recipe on an episode of Barefoot Contessa and it was for Chicken Marbella. My first thought was “that is the strangest combination of ingredients!” but it looked so beautiful! I mean, does Ina Garten ever make anything that isn’t fantastic?
So I decided to try it. I did some research because I like to check similarities between recipes and find variations that may be appealing. I stumbled across the recipe for Pork Marbella on Bon Appetit. It was almost the same as Ina’s but made with pork, which I felt would be more flavorful than chicken. And as I read it and made my grocery list of ingredients, it occurred to me to add a couple of things.
Here is my version of Pork Marbella….
· 2 1-lb. pork tenderloins
· 2 tsp. kosher salt
· 1 cup dry white wine
· ½ cup pitted prunes, cut in half
· ½ cup dried apricots, cut in half
· ⅓ cup (packed) light brown sugar
· ¼ cup capers, plus 1 Tbsp. caper brine
· ½ cup pitted Spanish green olives
· ¼ cup pitted Kalamata olives
· ¼ cup red wine vinegar
· 5 garlic cloves, peeled, smashed
· 2 bay leaves
· 1 Tbsp. dried oregano
· ¼ cup plus 1 Tbsp. extra-virgin olive oil
· 1 Tbsp. unsalted butter
· ¼ cup chopped parsley
· Season pork with salt and coarse ground pepper. Let it sit 15 minutes while marinade is prepared.
· Combine wine, prunes, apricots, brown sugar, capers and brine, all olives, vinegar, garlic, bay leaves, oregano, and ¼ cup oil in a large resealable plastic bag. Add pork, seal tightly, pressing as much air out of bag as possible, and turn to coat. Chill at least 2 hours or up to overnight. (Overnight is better!)
· Preheat oven to 325°, placing a rack in the center for cooking.
· Place pork in an oven safe dish. Pour marinade over pork. Transfer dish to oven and bake, basting pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°, 25-30 minutes, depending on thickness.
· Transfer pork to a cutting board and let rest 10 minutes. Heat a pan to medium-high heat. Add butter and marinade and cook, swirling pan occasionally, until slightly reduced, 3–5 minutes. Stir in parsley.
· Slice tenderloin crosswise against the grain. Transfer to a platter and pour pan sauce over it.
This combination is absolutely amazing! It is so delicious that everyone in my family gobbled it up, which is not normal for when I try a new recipe! This one will be served at the next dinner party, for sure.