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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.
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2
With the motor running, add 1/4 cup olive oil.
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3
Refrigerate 3/4 cup of the pesto for Risotto with Pesto and Peas.
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4
Coat the pork with 1/4 cup of the remaining pesto.
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5
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.
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6
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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7
Add the pork and brown all over, about 4 minutes.
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8
Transfer to the hot baking sheet and roast until a thermometer registers 145 degrees F, about 15 minutes.
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9
Meanwhile, cook the polenta as the label directs.
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10
Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat.
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11
Add the sliced garlic and cook 1 minute.
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12
Add the spinach, 3 tablespoons of the pesto mixture and 1/4 cup water; cook, stirring, until wilted, 3 minutes.
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13
Slice the pork; serve with the polenta, spinach and remaining pesto mixture.
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14
Season with salt and pepper.
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15
Photograph by Antonis Achilleos
