Get Ready For This Delicious & Nutritious Marinated Port w Roasted Olives & Beans Recipe
Serves 4 - See the video of us making it in the Eiffel Health Private Facebook group. Click Here to Join
Ingredients
½ C Castelvetrano Olive brine
3-5 T Pork fat
1 t ground sage
1 t lemon zest
3 ¼ t kosher salt, divided + more for finish
1 (1 ½ lb) pork tenderloin
½ t black pepper
1 C smashed pitted Castelvetrano olives (about 5 oz)
8 garlic cloves, smashed
¼ C dry white wine
3 C cooked beans (cannellini, flageolet, Northern, cranberry)
½ C chicken stock
¼ C Chopped fresh flat parsley
Directions
Combine olive brine, sage, lemon zest & 1 t salt in a large ziplock bag. Prick pork all over with a fork & add to bag. Squeeze air out of bag and seal. Refrigerate 3 hours. Drain and discard marinade. Pat port dry.
Preheat oven to 375°. Heat 2 T fat in large ovenproof skillet over med-high heat. Season pork evenly with 1 ½ t 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 into the thickest part of the pork registers 145°, 10 – 13 minutes. Transfer pork to a cutting board & let rest 10 minutes.
Return skillet to stove over med-high heat. 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 mid-high heat. Cook, mashing roasted garlic and some of the beans with the back of a wooden spoon, until mixture is slightly creamy, 3-4 minutes. Remove from heat, stir in parsley & remaining salt. Add extra salt if necessary. Slice pork and serve with bean mixture. Enjoy!
Note, Cerignola olives & brine may be substituted.
Adapted from Food & Wine