Marbella-Style Pork Tenderloin Recipe
Pork Marbella recipe done easy.
- 2 bay leaves
- 60g dried plums
- 40g olives
- 1 tbsp capers
- 1 tbsp red wine vinegar
- 1 tsp garlic powder
- 1 tsp dry thyme
- 1 tsp spicy smoked paprika
- Juice of an orange
- 1 tbsp olive oil
- 1 tsp brown sugar
- 15ml vermouth
- 15ml spiced rum
- 1 pork tenderloin (around 500g)
- 2 knobs of butter
- Salt and pepper to taste
- Fresh parsley for garnish
- Mashed potatoes and green salad for serving
- Sous vide machine
- Oven proof dish
- Chopping block
I probably said this before, but I will say it again. When it comes to meat, pork is probably the most commonly consumed meat in Romania. We have it for Christmas, for comfy weekend dinners, barbecues and on any other occasion you can think of. Simply put, it's a staple in the local cuisine.
Naturally, even though it's not the healthiest of proteins, I love pork dishes. And that's why I take inspiration from pork recipes all over the world and adapt them to suit our styles and tastes. Therefore, you can find numerous delicious pork recipes on my website such as Pork Chop Fajitas with Beans or Melt in your Mouth Caramelized Pork Belly.
And that's exactly how this Marbella-Style Pork Tenderloin recipe got to be. I used the classic chicken Marbella recipe, replaced the chicken with pork, made another few adjustments and voila.
Since we bought our sous vide machine, I have been using it to cook our pork tenderloin Marbella. However, you can easily prepare it without such a device. So don't worry. I got everyone cover. This being said, let's begin:
1. Make the marinade by combining the salt, pepper, bay leaves, dried plums, olives, capers, red wine vinegar, garlic powder, dry thyme, spicy smoked paprika, orange juice, 1 tbsp olive oil, brown sugar, vermouth, and spiced rum.
2. Place the pork tenderloin in the marinade and let it sit in the refrigerator overnight.
3. Take the pork out of the marinade and place it in a vacuum bag with the knob of butter.
4. Cook it sous vide at 60 degrees Celsius for 1.5 hours. Reserve the marinade for later.
5. Place the marinade in a skillet and bring it to a simmer. Add the juices from the vacuum bag and reduce the sauce by half, about 5-8 minutes.
6. Cut the pork into 1 cm thick medallions and pan-fry them in a non-stick skillet with 1 knob of butter for 1 minute per side until slightly browned.
7. Add the medallions to the sauce and cook for 5-6 minutes, turning them occasionally to coat evenly.
8. Garnish with fresh parsley, give it a taste, season accordingly and serve it.
If you do not have a sous vide machine, follow the instructions 1-2 as listed above, then cook the tenderloin along with the marinade in a preheated oven at 160 degrees Celsius for about an hour, or until the internal meat temperature reaches 62 degrees Celsius. Then proceed with steps 4-7.
What to serve with Pork Marbella? Well, I like to associate this dish with mashed potatoes and green salad.
If you want to know more about the Pork Marbella origin, then check out the next wiki facts. So basically the original dish is Chicken Marbella which was first served at the Silver Palate, a gourmet food shop and café in New York City that opened in 1977. The dish was created by the shop's owners, Sheila Lukins and Julee Rosso, and it became one of their most popular and well-known recipes. It can be found in the Silver Palate Cookbook, which was first published in 1979.
Last but not least, make yourself a batch of this delicious Marbella-Style Pork Tenderloin Recipe and give us an Instagram tag when you do.
Nutrition Facts / Serving
- Calories 349
- Total Fat 16 g
- Cholesterol 98 mg
- Sodium 572 mg
- Potassium 17 mg
- Total Carbohydrate 20 g
- Sugars 9 g
- Protein 29 g