Grilled Tenderloin and Fingerling Potato Salad | Libbie Summers

Ingredients

• 1 pound pork tenderloin
• 7 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 pound fingerling potatoes
• 1 tablespoon Dijon mustard
• 2 tablespoons rice wine vinegar
• 1 garlic clove, minced
• 1 teaspoon honey
• 2 tablespoons capers, drained
• 1/2 bunch watercress, stemmed (can substitute arugula)