Pork Marbella
Ingredients
- 2 1-lb. pork tenderloins
- 2 tsp. kosher salt
- 1 cup dry white wine
- ½ cup pitted prunes, torn in half
- ⅓ cup (packed) light brown sugar
- ¼ cup capers, plus 1 Tbsp. caper brine
- ½ cup pitted Spanish green olives
- ¼ cup red wine vinegar
- 4 garlic cloves, peeled, smashed
- 2 bay leaves
- 1 Tbsp. dried oregano
- ¼ cup plus 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter
- ¼ cup chopped parsley
Preparation
Season pork with salt. Let sit 15 minutes while you prepare the marinade.
Combine wine, prunes, brown sugar, capers and brine, olives, vinegar, garlic, bay leaves, oregano, and ¼ cup oil in a large resealable plastic bag. Add pork, seal tightly, pressing as much air out of bag as possible, and turn to coat. Chill at least 2 hours or up to overnight.
Place a rack in center of oven; preheat to 325°. Remove pork from marinade and pat dry; reserve marinade. Heat remaining 1 Tbsp. oil in a 12” skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6–8 minutes.
Remove pan from heat and let cool 1 minute. Pour reserved marinade over pork. Transfer pan to oven and bake, basting pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°, 22–26 minutes, depending on thickness.
Transfer pork to a cutting board and let rest 10 minutes. Return pan to medium-high heat. Add butter and cook, swirling pan occasionally, until slightly reduced, 3–5 minutes. Stir in parsley.
Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.