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Sweet & Savoury Pork Marbella
Ingredients
2 1lb pork tenderloins
1½ tsp kosher salt
Freshly ground black pepper
1 tbsp olive oil, plus 2 tbsp
½ cup prunes, cut in half
¼ cup capers, whole
½ cup green olives, cut in half
2 bay leaves
4 cloves garlic, peeled, finely chopped
1 tbsp dried oregano
¼ cup red wine vinegar
1 cup dry white wine
¼ cup packed brown sugar
2 tbsp Smak Dab Curry Dijon Mustard
1 tbsp unsalted butter, cold
Directions
In a bowl, mix together the prunes, capers, olives, bay leaves, garlic, oregano, vinegar, wine, sugar, mustard, 2 tbsp olive oil and pour into a sealable container or plastic bag. Add the tenderloins and toss to coat evenly. Chill for a minimum of 2 hours to overnight.
Preheat to oven to 375°F. Remove pork from the marinade and pat dry, reserving the marinade. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear pork, turning occasionally until all sides are golden brown, about 3 minutes per side.
Allow the pan to cool for a few minutes before pouring in the remaining marinade. Place the pan in the oven to roast for 35-45 minutes, or until the pork is cooked through.
Transfer the pork to a cutting board allowing to rest for 10 minutes. Return the pan to the heat and reduce over medium-high heat, about 3-5 minutes. Swirl in cold butter.
Slice the pork crosswise against the grain and serve with sauce.
