2 1-pound each pork tenderloin
1 cup red wine
1 cup halved and pitted prunes
1/2 cup green olives, pitted
1/2 cup brown sugar packed
1/4 cup capers
1 tablespoon capers brine
1/4 cup red wine vinegar
4 garlic cloves smashed
1 tablespoon dried oregano
1/4 cup olive oil
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup chopped parsley ( optional)
Remove all fat and fat filaments from the pork tenderloins. Season with salt and let it rest for 15 minutes.
Meanwhile, mix the wine, prunes, green olives, brown sugar, capers and the brine, vinegar, red wine, oregano, garlic and ¼ cup olive oil in a bowl and combine well. Place the pork tenderloins into a glass baking dish and pour the above mix over it. Let is marinate as long as you can in the refrigerator. If time is limited, do not marinate and set the sauce aside until ready to use it.
Place rack in the middle of the oven and preheat at 350F. Heat remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high. Remove pork from the marinade (if marinating) and sear pork turning occasionally, until golden brown all over, 6 minutes.
Remove from the heat and let it cool off for a couple of minutes. Add the reserved sauce over the pork shake the pan so everything will settle. Transfer to the hot oven and roast the pork. Baste with sauce halfway thru cooking, 25 to 30 minutes. Transfer pork to a cutting board and let rest for 10 minutes.
Return the pan to medium-high heat. Add butter to sauce and cook swirling the pan occasionally until the butter is melted and sauce is slightly reduced. 4 to 5 minutes. Stir in parsley if using.
Slice the pork against the grain. Transfer to a platter and spoon sauce over it.