Seared pork tenderloin topped with a red wine pan reduction on wilted spinach with caramelized strawberry and Vidalia onion

Lower the sear temp, some things look burnt. Sieve the sauce to avoid lumps, fan the pork to see the inside, move the strawberry higher up to gain height. The pine nuts look lost/messy

I’m personally not a fan of the strawberry at all here though flavour/look wise. Does it still have the leaves on or is it just spinach?

Probably tie the pork to make it rounder, it’ll be prettier and have a more even cook

I think this would be a solid dish if you got rid of the strawberry. It seems a bit out of place. Maybe have a look at some burnt fig?

We do one at my restaurant with a bit of honey, a blow torch and garnished with deep fried sage

Edit: alternatively, torched peaches for colour