Pork Tenderloin with Figs and Olives Recipe

Ingredients

• 1/4 cup red wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 teaspoon dried oregano
• 1 tablespoon capers
• 1 teaspoon caper juice
• 3/4 cup pitted green olives, halved
• 6 dried figs, quartered
• 2 bay leaves
• 1/3 cup plus 1 tablespoon extra virgin olive oil
• 1 1/4 pound pork tenderloin
• 1/2 cup white wine
• 2 tablespoons brown sugar