Cooked tonight with chicken instead because pork is repugnant to me while pregnant. It was truly delicious. On sub was I used was rest container of figs from the sheet pan chicken and butternut squash recipe a few weeks ago in place of prunes. This was so so good! We will make again soon.
Love your work! Two things. Pork tenderloin was $14.99 a pound at Whole Foods yesterday … I love it too but oiii. Also liquor does not cook off completely (according to Cook’s Illustrated) but probably enough to be ok for kids but probably not ok for those who avoid alcohol for whatever reason (according to me). Love the full menu …
I’ll never forget when my older sister first made Chicken Marbella - early 80’s we all thought it was the best thing we ever had! So fancy- but not really 😂Can’t wait to make your version! Thank you for all you do to keep cooking alive!
This was SO freaking good. Such a banger of an early fall dinner. We used red wine vinegar instead of balsamic vinegar and I would wholeheartedly endorse that because I think balsamic would make it too sweet. I also used Castelvetrano olives which added a great flavor to the dish.
also I made the entire recipe in a staub skillet in the morning and reheated it, covered in the oven at 300 degrees till warm. It did not suffer at all.
Finally - served it with a box of olive oil and garlic couscous from Whole Foods which I liked and I roasted Brussels sprouts on the side for a heartier veg. I think it would also be great over cauliflower mash in lieu of couscous.
Didn’t have wine - used chicken stock and a hearty half cuppa gin. Didn’t have olives, so I hacked up some giardinere. Had about a half a cup of pine nuts that needed using, so I threw them in at the end.
Oh, and to add even more “totally changed the recipe, yet still left a review” vibes, my fennel in the garden isn’t bulbing this year. So I subbed with an onion and a huge heap of the fennel fronds to add a little licoricey deliciousness. As you said, this recipe welcomes subs, even whackadoodle ones! Viva las 80’s 🤣
I cant believe it was me that put something so rich and complex on the dinner table. Caro you are a genius and this recipe was insanely simple to follow. I am a noob at pork tend, so I went with recommended searing and roasting times. Next time, I would check at 20 min mark. Could be that I cooked in a cast iron pan? When I pulled it out at 25 min, the temp was 160
This was so good!!!! My whole family enjoyed it. I am always trying to force veggies on my kids 😂 so I added in a few carrots cut in coins with the fennel. We will make this again for sure!!
And not sure if y’all have Fresh Markets where you are but they will do pork tenderloin BOGO on Mondays and I buy one to cook and one to freeze. It’s not cheap but it’s better than $14.99/lb!
Made this last night. Came together very easily. Replaced fennel with an onion and prunes with dried figs. A big winner with leftovers that’s going into the regular rotation.
This is delicious! Make it tonight!
Ahh so glad you loved!!!
It was delicious - even my olive hating husband devoured it!
Cooked tonight with chicken instead because pork is repugnant to me while pregnant. It was truly delicious. On sub was I used was rest container of figs from the sheet pan chicken and butternut squash recipe a few weeks ago in place of prunes. This was so so good! We will make again soon.
Oooo...we have two fig trees, and I’m always looking for new recipes to incorporate the bounty!
Love your work! Two things. Pork tenderloin was $14.99 a pound at Whole Foods yesterday … I love it too but oiii. Also liquor does not cook off completely (according to Cook’s Illustrated) but probably enough to be ok for kids but probably not ok for those who avoid alcohol for whatever reason (according to me). Love the full menu …
Ughhh meat prices are so insane right now! And thanks for that note about the alcohol content.
Oh goodness- that’s crazy!!! I’m in upstate NY and I bought a family pack of 4 pork tenderloins for $15!
Because: not Whole Foods 🙃
I’ll never forget when my older sister first made Chicken Marbella - early 80’s we all thought it was the best thing we ever had! So fancy- but not really 😂Can’t wait to make your version! Thank you for all you do to keep cooking alive!
Annie
I’m serving 8 for Christmas dinner. Does this double easily? Should I roast in 2 separate Dutch ovens?
I’m serving 8 for Christmas dinner. Does this double easily? Should I roast in 2 separate Dutch ovens?
double it baby!!! or one large one if you can get them not to touch??
This was SO freaking good. Such a banger of an early fall dinner. We used red wine vinegar instead of balsamic vinegar and I would wholeheartedly endorse that because I think balsamic would make it too sweet. I also used Castelvetrano olives which added a great flavor to the dish.
also I made the entire recipe in a staub skillet in the morning and reheated it, covered in the oven at 300 degrees till warm. It did not suffer at all.
Finally - served it with a box of olive oil and garlic couscous from Whole Foods which I liked and I roasted Brussels sprouts on the side for a heartier veg. I think it would also be great over cauliflower mash in lieu of couscous.
Bravo Caro!
loveeeee all of these swaps / adds!!!!
Didn’t have wine - used chicken stock and a hearty half cuppa gin. Didn’t have olives, so I hacked up some giardinere. Had about a half a cup of pine nuts that needed using, so I threw them in at the end.
Highly recommend all of the above 😆🙌
Oh, and to add even more “totally changed the recipe, yet still left a review” vibes, my fennel in the garden isn’t bulbing this year. So I subbed with an onion and a huge heap of the fennel fronds to add a little licoricey deliciousness. As you said, this recipe welcomes subs, even whackadoodle ones! Viva las 80’s 🤣
I cant believe it was me that put something so rich and complex on the dinner table. Caro you are a genius and this recipe was insanely simple to follow. I am a noob at pork tend, so I went with recommended searing and roasting times. Next time, I would check at 20 min mark. Could be that I cooked in a cast iron pan? When I pulled it out at 25 min, the temp was 160
ahhh darn!! so glad it was still delicious. it's possible your stove or oven runs a bit hot so it just went faster than planned.
Really delicious! I might cut back on a bit of maple syrup and/or figs but otherwise really enjoyed it.
This was excellent! Prepared the couscous and then forgot to serve it 🤦🏻♀️ It was still delicious without it.
This was so good!!!! My whole family enjoyed it. I am always trying to force veggies on my kids 😂 so I added in a few carrots cut in coins with the fennel. We will make this again for sure!!
And not sure if y’all have Fresh Markets where you are but they will do pork tenderloin BOGO on Mondays and I buy one to cook and one to freeze. It’s not cheap but it’s better than $14.99/lb!
Made this last night. Came together very easily. Replaced fennel with an onion and prunes with dried figs. A big winner with leftovers that’s going into the regular rotation.
Wow, this took me back. The Silver Palate was one of my mom’s go-tos and still on the bookshelf.
Your Insta for the dip was divine BTW.