Ingredients

• 2 (1-lb.) pork tenderloins
• 2 tsp. kosher salt
• 1 cup dry white wine
• ½ cup pitted prunes, torn in half
• ½ cup pitted Spanish green olives
• ⅓ cup (packed) light brown sugar
• ¼ cup capers, plus 1 Tbsp. caper brine
• ¼ cup red wine vinegar
• 4 garlic cloves, peeled, smashed
• 1 Tbsp. dried oregano
• ¼ cup plus 1 Tbsp. extra-virgin olive oil
• 1 Tbsp. unsalted butter
• ¼ cup chopped parsley (optional)

Instructions

1. Season pork with salt. Let sit 15 minutes.
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).
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.
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.
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.
6. Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.