Healthy Pork Recipe

Organic Pork Tenderloin, Caponata and Dandelion Greens


Serves: 4

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 or other bitter greens
1 clove garlic peeled and sliced
1/2 each lemon juiced

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
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

1. Marinate the pork with the thyme, half the olive oil salt and black pepper for 1 hour.

2. 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%.

3. Preheat a large saute pan add 1/2 cup olive oil. Add the eggplant and red bell pepper. Saute until golden brown.

4. 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.

5. 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.

6. 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 kept in an airtight container for up to 1 week in the refrigerator.