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Pork Marbella (Tenderloin with prunes and olives)
Delicious dinner idea

Pork Marbella (with prunes and olives)

Pork Marbella is a delicious dinner recipe. The Pork Tenderloin is served with prune, olive, and capers sauce. The meat is tender, and the sauce is divine.

Pork Marbella (with prunes and olives)
This beautiful pork tenderloin recipe is actually quite famous. In the original recipe, pork is substituted with chicken, and it’s called Chicken Marbella. It was first mentioned in 1982 in a cookbook called Silver Palate Cookbook. Ever since it has been loved and adored all over the world. It’s a straightforward, Mediterranean-inspired meal that is quick and easy to make. The meat is first marinated in olive oil, wine, capers, vinegar, and herbs like oregano and thyme. Then, we cook the meat and make a simple sauce with prunes and olives. The combination is magical, and you won’t be able to resist licking all that sauce from your plate.

Pork Tenderloin with prunes and olives

I can't believe this is our blog's first pork medallion recipe. We all love it in our home, and we know you will also love this Pork Marbella recipe. This is why:

  • the sauce is so well balanced, delicious, sweet, and slightly sour
  • the meat is tender, juicy, and melts in your mouth
  • a tasty weeknight or weekend dinner recipe
  • one-pan recipe
  • feel free to keep any leftovers in the fridge for a couple of days

Pork Marbella (Pork tenderloin with prunes and olives)

Pork Marbella (Pork tenderloin with prunes and olives)

How to make Pork Marbella at home

This amazing Pork Marbella recipe is made in one pan. The meat is seared and cooked in a delicious sauce made of prunes, olives, Port wine, and capers. You can find the whole list of ingredients below; here is a quick overview for easier preparation.

  1. Cut the pork tenderloin into medallions and season.
  2. Set aside to marinate.
  3. Sear the pork medallions.
  4. In the same pan, make the sauce and cook for a couple of minutes.
  5. Serve with your favorite side dish.

Pork Marbella (Pork tenderloin with prunes and olives) - marinade

Pan fried pork tenderloin

Pork Marbella (Pork tenderloin with prunes and olives) preparation

What to serve with Pork Marbella

Serve these pork medallions with that delicious prune olive and caper sauce. For the side, we would choose one of these: 


Keep the chilled Pork Marbella in an airtight container, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.

Pork Marbella (Pork tenderloin with prunes and olives)

Pork Marbella (Pork tenderloin with prunes and olives)

Try these pork dishes


Lets get cooking!

  • serves
  • preparation:
  • cook:
  • total time:


  • prepare the pork tenderloin

    Cut the pork tenderloin into 2.5 cm (1-inch) medallions. Add to a bowl and season with olive oil, salt, pepper, crushed garlic, white wine, capers, honey, vinegar, thyme, and oregano. Stir to combine and set aside for 10 - 15 minutes.

    Feel free to make this up to a day ahead. Keep in your fridge for up to 12 hours.
  • cook the meat

    Take the meat from the bowl and pat dry using paper towels. Keep the marinade. Place a large pan over high heat. Add two tablespoons of olive oil. Add the meat and cook for 2 - 3 minutes, then turn the meat and continue to cook for another 2 - 3 minutes. Transfer to a plate and pour the cooking liquid over the meat.

  • Marbella

    Place the same pan over medium heat. Add the remaining marinade, Port wine, prunes, olives, and broth. Bring to a boil, then simmer for 6 - 8 minutes. Add the meat and all those delicious cooking liquids and cook for another minute.

  • serve

    Divide the pork tenderloin with the sauce between four plates and serve with your favorite side dish.


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