Pork Marbella

Ingredients for Pork Marbella

• 2 (1-lb.) pork tenderloins

• 2 teaspoons kosher salt

• 240 ml torrt vitt vin

• 120ml pitted prunes, torn in half

• 120ml pitted Spanish green olives

• 70g (packed) light brown sugar

• 60ml capers, plus 1 tablespoon caper brine

• 60ml red wine vinegar

• 4 garlic cloves, peeled, smashed

• 1 matsked torkad oregano

• 60ml plus 1 tablespoon extra-virgin olive oil

• 1 tablespoon unsalted butter

• 1/4 cup chopped parsley (optional)

Season pork with salt. Let sit 15 minutes.

Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and 60ml oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours).

Place a rack in centre of oven; preheat to 163°C. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6–8 minutes.

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 63°C, 22–26 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes.

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.

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

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