Edamame, Roasted Peppers, Baby Spinach and Pork Tenderloin

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1 pork tenderloin 18/20 ounces
1 cup cook edamame
1 cup Fire roasted grilled red peppers
1 cup baby spinach
2 Tbsp. garlic puree
2 Tbsp. unsalted butter
½ cup orange juice
2 Tbsp. brown sugar
¼ cup white vinegar
1 Tbsp. olive oil
1 sprig thyme 
¼ cup chardonnay

Heat olive oil in a hot sauté pan, salt and pepper pork tender loin and sear for three minutes.
Place Thyme sprig in pan and finish in a 450F degree oven for 8/10 minutes. Remove and let rest
Place 1 Tbsp. garlic puree in a medium heat sauté pan and brown for 1 minute
Add orange juice to deglaze then add vinegar, 1 Tbsp. butter and brown sugar
Cook till mixture turns into syrup.  Hold at room temperature.
Heat a small amount of olive oil in a sauté pan (medium heat) then add edamame, and roasted red peppers.
Sauté a minute then add garlic puree and cook till slightly caramelized
Deglaze with chardonnay, add butter, spinach and salt and pepper to taste
Place warm salad on the plate. Glaze pork with syrup then cut pork on a tranche (angle) Place on top of salad

Yield: serves 4