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.
How to Make It
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
Notes
Mild green olives such as Cerignola (and their brine) can be substituted for Castelvetrano.