Ingredients Pork Olive Brine–Marinated Pork with Roasted Olives and Beans 5.0 (1) 1 Review At a recent dinner showcasing kitchen sustainability, chef Jonathan Waxman taught us a new trick for using up leftover brine from a jar of olives—make it into a marinade. Here, we’ve combined it with sage and lemon to punch up your weeknight pork tenderloin. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Active Time: 45 mins Total Time: 3 hrs 55 mins Yield: 4 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 Directions 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 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. 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. Make Ahead Beans can be cooked up to 3 days ahead. Notes Mild green olives such as Cerignola (and their brine) can be substituted for Castelvetrano. Suggested Pairing Medium-bodied, plummy Barbera. Rate it Print