April 2020

Olive Brine - Marinated Pork with roasted Olives and Beans

One of my favorite things to snack on while enjoying a glass of wine is Olives. The Olives can be green, Greek Klamath, stuffed . When I came across this recipe I thought what a clever way to pair the two together while using valuable olive brine! Making the most of this salty liquid by using it to make a delicious marinate for pork tenderloin, Genius! Castelvetrano olives are used in this recipe. Although mild green olives may be substituted I strongly suggest the Castelvetrano for its bright hue, buttery flavor and all around sweet taste ( compared with a green manzanilla olive). This entrée calls for a medium-bodied slightly plummy wine which Great Frogs Meritage 2017 matches wonderfully. Great frogs Mertiage is a bit fuller in body but its a terrific match. I hope you enjoy this entrée as much as i did, couldn’t get enough of the bean and olive medley.

Ingredients

1/2 cup Castelvetrano

5 Tbsp extra-virgin olive oil, divided

2 tsp lemon zest

3 1/4 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

8 garlic cloves , peeled and smashed

1/4 cup dry white wine, (can substitute lemon juice)

3 cups cannellini or cranberry beans

1/2 cup chicken stock

1/4 cup chopped fresh parsley

Method

1. Combine olive brine, 2 Tbsps olive oil, sage lemon zest, and 1 tsp salt in a plastic ziplock bag. Prick pork all over with a fork, and add to bag. Squeeze air out of bag and seal. Refrigerate 3 hours (or overnight). Drain and discard marinade. Pat pork dry with paper towel.

2. Preheat oven to 375 degrees F. Heat 2 Tbsps oil in oven-proof skillet over medium-high heat. Season pork with 1-1/2 tsp salt and sprinkle with pepper. Add pork to skillet; sear until one side is browned, about 6 minutes. Flip pork over and slightly brown other side (2 minutes). Scatter olives and garlic in skillet, and transfer to preheated oven. Roast pork until meat thermometer registers 145 degrees F. 10-13 minutes (be sure to insert thermometer into thickest part of tenderloin). Transfer pork to cutting board; let rest 10 min.

3. return skillet to medium high heat, add wine (or lemon juice) stirring and scraping to loosen browned bits from the bottom of skillet. Simmer until liquid is nearly evaporated, about 2 minutes. Now add beans, drain if using canned beans, and chicken stock. Return to simmer using medium-high heat. Cook, smashing roasted garlic and some of the beans with the back of a wooden spoon, until mixture is slightly creamy, 3-4 min, (allow most of the beans to remain in tact). remove from heat; stir in chopped parsley, remaining 3/4 tsp salt. If needed all sat to taste. Slice pork and serve with beans. Garnish with more fresh chopped flat-leaf parsley and rest ground pepper.

Notes

Beans can be made up to 3 days ahead or speed things up by using canned beans.

Mild green olive such as Cerignola and their brine, can be used as a substitution for Castelvetrano.

Credits: Chef Jonathan Waxman