Olive Brine–Marinated Pork with Roasted Olives and Beans

Name: Olive Brine–Marinated Pork with Roasted Olives and Beans
Ingredients: 1/2 cup Castelvetrano olive brine; 5 tablespoons extra-virgin olive oil, divided; 1 teaspoon ground sage; 1 teaspoon lemon zest; 3 1/4 teaspoons kosher salt, divided, plus more to taste; 1 (1 1/2-pound) pork tenderloin; 1/2 teaspoon black pepper; 1 cup smashed pitted Castelvetrano olives (about 5 ounces); 8 garlic cloves, smashed; 1/4 cup dry white wine; 3 cups cooked beans (such as cranberry, cannellini, or flageolet); 1/2 cup chicken stock; 1/4 cup chopped fresh flat-leaf parsley