Recipe Details

Ingredients

• 1/2 cup Castelvetrano olive brine

• 5 tablespoons extra-virgin olive oil, divided

• 1 teaspoon ground sage

• 1 teaspoon lemon zest

• 3 1/4 teaspoons kosher salt, divided, plus more to taste

• 1 (1 1/2-pound) pork tenderloin

• 1/2 teaspoon black pepper

• 1 cup smashed pitted Castelvetrano olives (about 5 ounces)

• 8 garlic cloves, smashed

• 1/4 cup dry white wine

• 3 cups cooked beans (such as cranberry, cannellini, or flageolet)

• 1/2 cup chicken stock

• 1/4 cup chopped fresh flat-leaf parsley

Description

1. Combine olive brine, 2 tablespoons oil, sage, lemon zest, and 1 teaspoon salt in a large ziplock plastic bag. Prick pork all over with a fork, and add to bag. Squeeze air out of bag and seal. Refrigerate 3 hours. Drain and discard marinade. Pat pork dry.

2. Preheat oven to 375°F. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Season pork evenly with 1 1/2 teaspoons salt and pepper. Add pork to skillet; sear until one side is browned, about 6 minutes. Flip pork; scatter olives and garlic in skillet, and transfer to preheated oven. Roast until a thermometer inserted in thickest portion of pork registers 145°F, 10 to 13 minutes. Transfer pork to a cutting board; let rest 10 minutes.

3. Return skillet to stove over medium-high. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Simmer until liquid is almost evaporated, about 2 minutes. Add beans and stock. Return to a simmer over medium-high. Cook, mashing roasted garlic and some of the beans with the back of a wooden spoon, until mixture is slightly creamy, 3 to 4 minutes. Remove from heat; stir in parsley, remaining 1 tablespoon oil, and remaining 3/4 teaspoon salt. Add salt to taste if needed. Slice pork, and serve with bean mixture.