For the vinaigrette:
Whisk the garlic, thyme, oregano, basil wine, lemon juice, mustard, honey, canola oil, and olive oil in a medium bowl. Season with salt and pepper and refrigerate until ready to use.
For the salad:
Place the pork in a large resealable zip top bag. Pour 1/2 of the vinaigrette in the bag and refrigerate for 2 to 6 hours.
Reserve 1/3 cup strawberries. About an hour before serving, toss together the remaining strawberries, vinegar, and sugar in medium bowl and set aside.
Remove the pork from the bag and pat dry. Season with salt and pepper and set aside.
Preheat the oven to 350 degrees F. In a large oven-safe skillet or saute pan, heat 2 tablespoons olive oil over high heat. Sear the pork tenderloin on all sides until browned and caramelized. Remove the pan from the heat and place in the preheated oven until the pork reaches an internal temperature of 155 degrees F for medium rare, about 5 to 10 minutes or a few minutes more if more doneness is desired. Remove the pan from the oven. Place the pork on a plate to rest and lightly cover with foil to keep warm. Set aside.
Return the pan to the stovetop. Over medium heat add the stock and scrape up any browned bits from the bottom of the pan. Bring the stock to a boil, add the strawberry mixture and reduce heat. Warm the strawberries through and season with salt and pepper to taste.
In a large bowl, toss the salad greens with desired amount of the remaining Double Duty Herb Vinaigrette and divide evenly among 3 serving plates. Slice the pork and divide among the plates. Sprinkle the goat cheese and halved pitted olives and basil over the greens and pour the warm strawberry sauce over the pork, placing the reserved fresh strawberries directly on salads.
Cook's Note: The key to success with this recipe is the easy to make or make-ahead vinaigrette. Half is used to marinate the pork (and then discarded, of course) and the rest is used to dress the salad. Plus using strawberries two ways-balsamic and fresh, what a treat!