Ingredients
¼cupred wine vinegar
2tspsugar
½tspsalt
½tspblack pepper
4garlic cloves,minced
1tspdried oregano
1tbspcapers
1tspcaper juice
¾cuppitted green olives,halved
6dried figs,quartered
2bay leaves
⅓cupextra virgin olive oil,(plus 1 tbsp)
1¼lbpork tenderloin
½cupwhite wine
2tbspbrown sugar
Preparation
Pour the red wine vinegar into a medium bowl and stir in the sugar and salt until dissolved. Add the minced garlic, oregano, pepper, capers, caper juice, figs, green olives, and bay leaves, and stir to combine. Stir in the olive oil.
Using a very sharp knife, carefully cut away and discard any tough silver skin on the outside of the tenderloin. Cut the tenderloin in half crosswise.
Place the two tenderloin halves into a freezer bag or a bowl. Pour the marinade over the tenderloin halves and coat well. Chill for 2 to 24 hours.
Remove the tenderloin halves from the marinade, wiping off any excess, reserving the marinade. Heat 1 tablespoons of olive oil in a large sauté pan on high heat.
Pat dry the tenderloin halves with a paper towel and place in a hot pan. Sear on all sides until nicely browned. Remove from pan and place in a baking dish.
Preheat oven to 350 degrees F.
Pour half a cup of white wine into the hot skillet and scrape up any browned bits with a spatula. Add the marinade to the pan with the wine and let come to a full boil.
Pour the marinade over the tenderloin in the baking dish and arrange it on all sides of the tenderloin. Sprinkle with 2 tablespoons of brown sugar.
Cover with foil and bake at 350 degrees F for 10 minutes. Then remove the foil and bake for an additional 10 minutes or until the internal temperature of the tenderloin is 135 degrees F to 140 degrees F.
Transfer the tenderloin halves from the dish to a cutting board and tent with foil. Let it rest for 10 minutes.
Slice into ¼-inch thick rounds. Serve with figs, olives, and juices from the baking dish.
