Pork Marbella

Preparation

1. Step 1

   Season pork with salt. Let sit 15 minutes.

   Step 2

   Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and ¼ cup oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours).

   Step 3

   Place a rack in center of oven; preheat to 325°F. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6–8 minutes.

   Step 4

   Remove skillet from heat and let sit 1 minute so pan can cool down a bit. Pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°F, 22–26 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes.

   Step 5

   Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3–5 minutes. Stir in parsley if using.

   Step 6

   Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.