2 1-pound pork tenderloins, trimmed (it is OK if they are larger)
2 teaspoons Kosher salt
1 cup dry white wine
½ cup pitted prunes, halved
½ cup (packed) light brown sugar
¼ cup capers, plus 1 tablespoon caper brine
½ cup pitted Spanish green olives
¼ cup red wine vinegar
4 garlic cloves, peeled, chopped
2 bay leaves
1 tablespoon dried oregano
¼ cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
¼ cup chopped parsley
Dry pork tenderloins and season 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 olive oil in a large resealable plastic bag. Add pork, seal tightly, pressing out as much air as possible, and turning to coat. Chill at least 2 hours or up to overnight.
Place oven rack in the center of the oven and preheat to 325 degrees. Remove pork from marinade and pat dry with paper towels; reserve marinade. Heat remaining 1 tablespoon oil in a 12-inch oven-safe skillet/pan over medium heat. Cook pork, turning occasionally, until golden brown all over, approximately 6 to 8 minutes.
Remove pan from heat; allow to cool 1 minute. Pour reserved marinade over pork. Transfer pan to oven and bake, basting with sauce after about 10 minutes, and until a thermometer inserted in the thickest part of the tenderloin registers 145 degrees, 20-26 minutes, depending on its thickness.
Transfer pork to cutting board, tented loosely with foil, and allow to rest 10 minutes. Return pan to medium-high heat. Add butter and cook, swirling pan occasionally, until slightly reduced, 3 to 5 minutes. Stir in parsley.
Slice tenderloin crosswise against the grain. Transfer to platter and spoon sauce over the top.
Serves 4 to 6
Adapted from the original recipe from Bon Appétit: bonappetit.com/recipe/pork-marbella