Pork Tenderloin with Oranges and Olives

A bright and briny pan sauce brings this pork to life.

Serves 4-6

INGREDIENTS

• 2 pork tenderloins, trimmed and patted dry

• 1 tablespoon extra virgin olive oil

• 1 medium shallot, sliced thinly into rings (about 1 cup)

• 2 cloves garlic, minced

• 1 cup dry white wine, such as Pinot Grigio

• 1 orange

• 2 Tablespoons capers with 1 Tablespoon caper brine

• 1/2 cup green olives, pitted and roughly chopped

• 2 springs thyme

• 2 Tablespoons unsalted butter, cold.

• salt and pepper as needed

Method

1. Season pork tenderloins on all sides with salt and pepper. If the tenderloins are too long to fit in the pan, cut in half so that they will sear evenly.

2. Add oil to a 4-6 quart heavy bottomed pot for cooking. Turn heat to medium high. Once heated, add pork and sear to a deep brown on both sides. (This will probably take at least three minutes per side.)

3. Once pork is browned, remove from pot and turn heat down to medium. Add shallots and cook until translucent, then add garlic and cook for 30-45 seconds, just until fragrant.

4. Add wine and stir to loosen any bits stuck to the pan. Peel three long strips of zest from the orange, then add these along with the juice from the orange to the pan.

5. Add capers, olives, and thyme to the sauce and stir to combine. Turn the heat off and swirl in the cold butter until it is completely incorporated into the sauce.

6. Add pork back to the pot and coat with sauce. Replace lid and leave pork in sauce for 3-5 minutes.

7. To serve, slice pork into rounds and top with sauce. For additional flavor and garnish, add more fresh thyme leaves and fresh orange segments.