Organic Pork Tenderloin, Caponata and Dandelion Greens

Serves: 4; Prep Time: 30 minutes; Cook Time: 10 minutes

Ingredients
• 2 lb. Organic pork tenderloin
• 5 sprigs thyme
• 1/2 cup extra virgin olive oil
• Salt and fresh ground black pepper
• 2 cups cooked orzo
• 1 bunch dandelion
• 1 clove garlic peeled and sliced
• 1/2 each lemon juiced
Caponata
• 2 each Japanese eggplant diced
• 1 each red bell pepper seeded and diced
• 1/2 each white onion diced
• 3 clove garlic peeled and chopped
• 1 each red jalapeno seeded and diced
• 1 tbsp. Capers
• 1/2 cup raisins plumped in water and chopped
• 1/2 cup champagne vinegar

(cont’d)
• 1/2 cup sugar
• 1 pinch red chili flake
• 1/2 bunch green onion chopped
• 1/2 cup pine nuts toasted
• 1/2 bunch basil leaves picked  sliced thin
• 1/2cup extra virgin olive oil
• Salt and fresh ground black pepper

Directions
• Marinate the pork with the thyme, half the olive oil salt and black pepper for 1 hour.
• In a 1 qt sauce pot dissolve the sugar in the vinegar. Add the onion, jalapeno, chopped garlic, capers and chili flake. Bring to a simmer and cook until all liquid is reduced by 90%.
• Preheat a large saute pan add 1/2 cup olive oil. Add the eggplant and red bell pepper. Saute until golden brown.
• In a large mixing bowl combine the sauteed eggplant, stewed onion mixture, green onion, pine nuts, raisins and basil. Season with salt and black pepper. Mix well and reserve.
• Preheat grill. Grill the pork on all sides turning frequently until just cooked through roughly 8 to 10 minutes. Allow to rest 5 minutes before slicing.
• Preheat a large saute pan add the remaining olive oil, garlic and dandelion greens saute until softened. Season with salt and black pepper. Add the lemon juice and reserve.

For The Dish: Divide the cooked orzo amongst 4 warm plates. Top with dandelion greens. Slice the pork into 12 pieces and divide. Top with a spoon of caponata and serve. Note: The caponata once cool can be kept in an airtight container for up to 1 week in the refrigerator.