Pork is often served with apples or applesauce. Here, golden raisins bring similar sweetness, but they’re mixed in a complex, flavorful sauce. Castelvetranos add briny saltiness, parsley brightens the dish, and vinegar cuts through the rich brown butter and pork. Brown butter might sound intimidating to make, but it actually lets you know when it’s ready. The bubbling sounds a little slower and the foam subsides, showing you the toasted milk solids beneath (what makes it “brown” butter). Bonus: This sauce is surprisingly versatile. Try it with grilled chicken, or stir it into whole grains like barley or farro.
1 pound pork tenderloin
1 tablespoon olive oil
½ teaspoon black pepper
1¼ teaspoons kosher salt, divided
¼ cup (4 tablespoons) unsalted butter
⅓ cup golden raisins
⅓ cup chopped pitted Castelvetrano olives
⅓ cup chopped fresh flat-leaf parsley
1½ teaspoons sherry vinegar
½ teaspoon granulated sugar
Sat fat 8.46g
How to Make It
Preheat oven to 450°F. Rub tenderloin with oil, pepper, and 1 teaspoon of the salt. Place pork in a large ovenproof skillet over medium-high; cook until browned on both sides, about 2 minutes per side. Place skillet in preheated oven, and cook until a meat thermometer inserted in thickest portion registers 145°F, about 10 minutes. Let stand 10 minutes before slicing.
Melt butter in a small skillet over medium. Cook, stirring occasionally, until foam subsides and butter turns golden brown, about 4 minutes. Remove from heat, and stir in raisins, olives, parsley, vinegar, sugar, and remaining ¼ teaspoon salt. Serve over pork.
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