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4/5, I liked it more than Andrew, double the prunes next time
2 1-lb. pork tenderloins
2 tsp. kosher salt
1 cup dry white wine
½ cup pitted prunes, torn in half
â
“ cup (packed) light brown sugar
¼ cup capers, plus 1 Tbsp. caper brine
½ cup pitted Spanish green olives
¼ cup red wine vinegar
4 garlic cloves, peeled, smashed
2 bay leaves
1 Tbsp. dried oregano
¼ cup plus 1 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
¼ cup chopped parsley
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