Pesto Pork With Polenta

Ingredients

• 1 pound baby spinach 
• 14 ounce polenta prepared sliced
• 2 cups basil leaves fresh 1 bunch
• 2 cups parsley leaves fresh 1 bunch
• 1  juice of lemon finely grated
• 4 servings kosher salt and pepper freshly ground
• 0.3 cup olive oil extra-virgin
• 1.5 pounds pork tenderloin 
• 2.5 cups scallions coarsely chopped 2 bunches
• 4 cloves garlic whole thinly sliced 2 , 2
• 2 teaspoons worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• kitchen thermometer

Directions

1. Place a rimmed baking sheet in the lower third of the oven; preheat to 450 degrees F. Make the pesto: Pulse the parsley, basil, scallions, whole garlic, Worcestershire sauce, lemon zest and the juice of 1 lemon in a food processor. With the motor running, add 1/4 cup olive oil. Refrigerate 3/4 cup of the pesto for Risotto with Pesto and Peas. Coat the pork with 1/4 cup of the remaining pesto.
2. Mix the remaining 1/2 cup pesto in a small bowl with 1 tablespoon hot water and the remaining lemon juice; season with salt and pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add the pork and brown all over, about 4 minutes.
5. Transfer to the hot baking sheet and roast until a thermometer registers 145 degrees F, about 15 minutes. Meanwhile, cook the polenta as the label directs.
6. Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat.
7. Add the sliced garlic and cook 1 minute.
8. Add the spinach, 3 tablespoons of the pesto mixture and 1/4 cup water; cook, stirring, until wilted, 3 minutes. Slice the pork; serve with the polenta, spinach and remaining pesto mixture. Season with salt and pepper.
9. Calories 464
10. Fat 18 g (Saturated 4 g)
11. Cholesterol 111 mg
12. Sodium 628 mg
13. Carbohydrate 34 g
14. Fiber 8 g
15. Protein 41 g
16. Photograph by Antonis Achilleos