For the salad:
- 1/3 cup sliced almonds
- 1 bunch watercress, any thick stems removed (about 4 cups)
- 1/2 cup packed mint or basil leaves, or a combination of both, roughly chopped
- 16 ripe strawberries, hulled and halved lengthwise
- 6 radishes, thinly sliced
- 1 Persian or English cucumber, thinly sliced
- 1/2 cup (4 ounces) crumbled feta
- Make the marinade: 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, California green ripe olives, and bay leaves, and stir to combine. Stir in the olive oil.
- Prep and marinate the tenderloin: 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 (the longer the better).
- Sear the tenderloin: Remove the tenderloin halves from the marinade, wiping off any excess, reserving the marinade. Heat 1 Tbsp olive oil in a large sauté pan on high heat. Pat dry the tenderloin halves with a paper towel and place in hot pan. Sear on all sides until nicely browned. Remove from pan and place in a baking dish.
- Preheat oven to 350°F.
- Deglaze pan and heat marinade: 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.
- Bake: Pour the marinade over the tenderloin in the baking dish and arrange on all sides of the tenderloin. Sprinkle with 2 Tbsp brown sugar. Cover with foil and bake at 350°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° to 140°F. (The internal temp will continue to rise while the pork rests in the next step.)
- Let rest: Transfer the tenderloin halves from the dish to a cutting board and tent with foil. Let rest for 10 minutes.
- Slice and serve: Slice into 1/4-inch thick rounds (a bread knife works well for this). Serve with figs, olives, and juices from the baking dish. Terrific with couscous.
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