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.