Martha's Classic Pork Tenderloin Marbella

Marley Spoon; An oldie but a goodie, Marbella is a 1970's recipe that will never go out of style. The original recipe channels Spanish and Moroccan flavors into a meat dish with olives, prunes, white wine, and capers. We put our spin on it, using pork tenderloin, with Castelvetrano olives, dried figs and oregano, and garlic. The result is a luxe sweet and savory sauce that guarantees you'll be a member of the clean plate club.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

peel potatoes and cut into 1in pieces. place in a large saucepan. add enough salted water to cover by 1 inch. cover and bring to a boil over high heat. uncover, reduce heat to medium-high, and cook until pierced easily with a fork (10-12 minutes).

Step 2

reserve 1/2 cup cooking water, then drain potatoes. return to saucepan with 4 tablespoons butter. cover to keep warm

Step 3

while potatoes cook, finely chop 1 tbsp garlic. pick and coarsely chop oregano leaves; discard stems. quarter figs lengthwise

Step 4

pat pork dry and season all over with salt and pepper. heat 2 tbsp oil in large skillet over medium-high.

Step 5

add pork and sear until browned, about 3 minutes per side (pork will not be cooked through). transfer to a plate

Step 6

to same skillet, add garlic and cook, stirring, until fragrant, about 30 seconds.

Step 7

add all of the broth, figs, olives (removing pits if necessary) and 2tbsp oregano. bring to a simmer, then return pork to skillet. partially cover and cook, flipping pork halfway through, until pork reaches 145 degrees internally (8-12 minutes)

Step 8

use a potato masher or fork to mash potatoes until smooth and butter is combined. gradually stir in reserved cooking water to reach desired consistency. season to taste with salt and pepper.

Step 9

transfer pork to a cutting board and remove skillet from heat. stir 2 tbsp butter into sauce until melted.

Step 10

thinly slice pork and serve alongside mashed potatoes with sauce spooned on top. garnish with some of the remaining oregano