Olive Brine–Marinated Pork
with Roasted Olives and Beans
ACTIVE 45 MIN; TOTAL 3 HR 55 MIN
SERVES 4
At a recent dinner showcasing sustain-
ability, chef Jonathan Waxman shared a
new trick for using up leftover brine from
a jar of olives: Make the most of the salty
liquid by turning it into a delicious mari-
nade. Here, sage and lemon join the party
to punch up pork tenderloin.
(^1) / (^2) cup Castelvetrano olive brine
5 Tbsp. extra-virgin olive oil, divided
1 tsp. ground sage
1 tsp. lemon zest
31 / 4 tsp. kosher salt, divided, plus more
to taste
1 (1^1 / 2 -lb.) pork tenderloin
(^1) / 2 tsp. black pepper
1 cup smashed pitted Castelvetrano
olives (about 5 oz.)
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
- 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. - Preheat oven to 375°F. Heat 2 table-
spoons oil in a large ovenproof skillet over
medium-high. Season pork evenly with
11 / 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 pre-
heated oven. Roast until a thermometer
inserted in thickest portion of pork regis-
ters 145°F, 10 to 13 minutes. Transfer pork
to a cutting board; let rest 10 minutes.- Return skillet to stove over medium-
high. Add wine, stirring and scraping to
loosen browned bits from bottom of skil-
let. Simmer until liquid is almost evapo-
rated, 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 table-
spoon oil, and remaining^3 / 4 teaspoon salt.
Add salt to taste if needed. Slice pork, and
serve with bean mixture.
MAKE AHEAD Beans can be cooked up to
3 days ahead.
WINE Medium-bodied, plummy Barbera:
2017 Fontanafredda Briccotondo
NOTE Mild green olives such as Cerignola
(and their brine) can be substituted for
Castelvetrano.