- 2 cups fresh parsley leaves (about 1 bunch)
- 2 cups fresh basil leaves (about 1 bunch)
- 2 1/2 cups coarsely chopped scallions (about 2 bunches)
- 4 cloves garlic (2 whole, 2 thinly sliced)
- 2 teaspoons Worcestershire sauce
- Finely grated zest of 1 lemon, plus juice of 2 lemons
- 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 pounds pork tenderloin
- Kosher salt and freshly ground pepper
- 1 14-ounce tube prepared polenta, sliced
- 1 pound baby spinach
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. 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.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown all over, about 4 minutes. 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.
Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat. Add the sliced garlic and cook 1 minute. 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.
Per serving: Calories 464; Fat 18 g (Saturated 4 g); Cholesterol 111 mg; Sodium 628 mg; Carbohydrate 34 g; Fiber 8 g; Protein 41 g
Photograph by Antonis Achilleos