- 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
- ¼ 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
- 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.
Recipe by Adam Rapoport
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