1 pork tenderloin (about 1 lb.)
1/3 cup plus 1 Tbs. extra-virgin olive oil
1/4 tsp. dried oregano
Kosher salt and freshly ground black pepper
1 cup packed fresh flat-leaf parsley leaves, washed and spun dry
1/4 cup shelled walnuts
1 small clove garlic
2 Tbs. capers, drained
1 Tbs. fresh lemon juice
1 tsp. Dijon mustard
1 oil-packed anchovy fillet, rinsed and patted dry

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