BA’s Pork Marbella.
Recipe from Bon Appetit by Adam Rapoport
Photo By Chelsea Kyle, Food Styling By Simon Andrews
Serves: 5
Time: 1 hour active, plus chill time
Ingredients:
2 pork tenderloins, 1 lb each
2 teaspoons kosher salt
1 cup dry white wine
1/2 cup pitted prunes, torn in half
1/3 cup brown sugar
1/4 cup capers, plus 1 tablespoon caper brine
1/2 cup pitted 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 plus 1 tablespoon olive oil
2 tablespoon unsalted butter
1/4 cup chopped parsley
Instructions:
1. Combine salt, 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 12 hours.
2. Preheat oven to 325° on Convection Roast Mode and place oven rack on position 3. 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.
3. Remove pan from heat and pour reserved marinade over pork (be careful of the splatter). Transfer pan to oven and bake until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°, 22–26 minutes, depending on thickness.
4. Transfer pork to a cutting board, cover with foil, and let rest 10 minutes. Return pan to medium-high heat and bring mixture to a simmer. Whisk in butter and simmer until slightly reduced, 3–5 minutes. Stir in parsley and taste for seasoning.
5. Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over top.