Directions

1. 1Remove all fat and fat filaments from the pork tenderloins. Season with salt and let it rest for 15 minutes.
2. 2Meanwhile, mix the wine, prunes, green olives, brown sugar, capers, and the brine, vinegar, red wine vinegar, oregano, garlic, and ¼ cup of olive oil in a gallon Ziplock bag and combine well.
3. 3Place the pork tenderloins into the Ziploc bag. Let it marinate as long as you can in the refrigerator. I usually prepare it in the morning or at lunch for cooking that evening.
4. 4Place the rack in the middle of the oven and preheat at 350F. Heat the remaining 1 tablespoon olive oil in a dutch oven over medium-high. Remove pork from the marinade (if marinating) and sear pork turning occasionally, until golden brown all over, 6 minutes.
5. 5Add the reserved sauce to the dutch oven and 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, cover loosely with foil, and let rest for 10 minutes.
6. 6While he port is resting, 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.
7. 7Slice the pork against the grain. Transfer to a platter and spoon sauce over it.