Fresh-Pressed Olive Oil Club

Pork Marbella

Pork Marbella

Both salty and sweet, this savory dish riffs on Chicken Marbella by substituting pork tenderloin for chicken. (Please do not confuse small pork tenderloins, usually about a pound each, for pork loin, which is a much larger cut.)


For the chimichurri marinade/sauce:

  • Two 1-pound pork tenderloins
  • 2 teaspoons kosher salt
  • 1 cup dry white wine, preferably Spanish
  • 1/2 cup pitted prunes, torn in half
  • 1/3 cup packed light brown sugar
  • 1/4 cup capers, plus 1 tablespoon of caper brine
  • 1/2 cup Spanish green olives
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, peeled and smashed
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped fresh flat-leaf parsley


Step 1

Season the pork with salt. Let it sit for 15 minutes while you prepare the marinade: Combine the wine, prunes, brown sugar, capers and brine, olives, vinegar, garlic, bay leaves, oregano, and 1/4 cup of olive oil in a large resealable plastic bag. Add the 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.

Step 2

Place a rack in the center of the oven; preheat to 325°F. Remove the pork from the marinade and pat dry; reserve the marinade. Heat the remaining tablespoon of oil in a 12-inch skillet over medium-high. Cook the pork, turning occasionally, until golden brown all over, 6 to 8 minutes. Remove the pan from the heat and let it cool 1 minute. Pour the reserved marinade over the pork. Transfer the pan to the oven and roast, basting the pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145°F, 22 to 26 minutes, depending on thickness.

Step 3

Transfer the pork to a cutting board and let it rest for 10 minutes. Return the pan to medium-high heat. Add the butter and cook, swirling the pan occasionally, until the sauce is slightly reduced, 3 to 5 minutes. Stir in the parsley. Slice the tenderloin crosswise against the grain. Transfer to a platter and spoon the pan sauce over the meat.

Serves 4 to 6 — Recipe from