Ingredients

• 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

Instructions

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. 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.
2. Per serving:
3. Calories 464
4. Fat 18 g (Saturated 4 g)
5. Cholesterol 111 mg
6. Sodium 628 mg
7. Carbohydrate 34 g
8. Fiber 8 g
9. Protein 41 g
10. Photograph by Antonis Achilleos