Pork Tenderloin with Figs and Olives

This might be my new all time favorite recipe from the Simply Recipes blog.

Ingredients

1/4 cup red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons minced garlic
1 teaspoon oregano
1 Tablespoon capers
1 teaspoon caper juice
3/4 cup California green ripe olives, pitted and drained, halved
6 dried figs, quartered
2 bay leaves
1/3 cup plus 1 Tablespoon olive oil
1 1/2 pound pork tenderloin
1/2 cup white wine
2 Tablespoon brown sugar

Instructions

Combine red wine vinegar, sugar and salt until dissolved.
Add minced garlic, oregano, pepper, capers, caper juice, figs, olives and bay leaves.  Stir to combine.
Cut pork tenderloin in half crosswise. Place in plastic freezer bags. Pour marinade over top and coat well. Chill for 2 - 24 hours. The longer, the better.

Remove the tenderloins from the marinade, wiping off any excess. Reserve the marinade.
Heat 1 Tablespoon olive oil in large saute pan on high heat. Pat the tenderloins dry with paper towels. Place in hot pan and sear on all sides until nicely browned. Remove from pan and place in a baking dish.
Preheat oven to 350 degrees.
Pour half cup of white wine into skillet to deglaze. Scrape up any browned bits. Add the marinade to the pan with the wine and bring to a full boil.
Pour the marinade over the pork. Sprinkle with 2 Tablespoon brown sugar.
Cover with foil and bake for 10 minutes. Then remove the foil and bake an additional 10 minutes.
Transfer the pork to a cutting board and tent with foil. Allow to rest for 10 minutes.
Slice the pork. Serve with pan sauce.