Pork Marbella

Ingredients

For the chimichurri marinade/sauce:

• Two 1-pound pork tenderloins
• 2 teaspoons kosher salt
• 1 cup dry white wine, preferably Spanish
• 1/2 cup pitted prunes, torn in half
• 1/3 cup packed light brown sugar
• 1/4 cup capers, plus 1 tablespoon of caper brine
• 1/2 cup Spanish green olives
• 1/4 cup red wine vinegar
• 4 garlic cloves, peeled and smashed
• 2 bay leaves
• 1 tablespoon dried oregano
• 1/4 cup extra virgin olive oil, plus 1 tablespoon
• 1 tablespoon unsalted butter
• 1/4 cup chopped fresh flat-leaf parsley

Directions

Step 1

Season the pork with salt. Let it sit for 15 minutes while you prepare the marinade: Combine the wine, prunes, brown sugar, capers and brine, olives, vinegar, garlic, bay leaves, oregano, and 1/4 cup of olive oil in a large resealable plastic bag. Add the 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.

Step 2

Place a rack in the center of the oven; preheat to 325°F. Remove the pork from the marinade and pat dry; reserve the marinade. Heat the remaining tablespoon of oil in a 12-inch skillet over medium-high. Cook the pork, turning occasionally, until golden brown all over, 6 to 8 minutes. Remove the pan from the heat and let it cool 1 minute. Pour the reserved marinade over the pork. Transfer the pan to the oven and roast, basting the pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145°F, 22 to 26 minutes, depending on thickness.

Step 3

Transfer the pork to a cutting board and let it rest for 10 minutes. Return the pan to medium-high heat. Add the butter and cook, swirling the pan occasionally, until the sauce is slightly reduced, 3 to 5 minutes. Stir in the parsley. Slice the tenderloin crosswise against the grain. Transfer to a platter and spoon the pan sauce over the meat.