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Ingredients
  • 2 1-lb. pork tenderloins
  • 2 tsp. kosher salt
  • 1 cup dry white wine
  • ½ cup pitted prunes, torn in half
  • ⅓ 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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