Baked pork with polenta and pesto sauce

Ingredients:

• 2 cups fresh parsley leaves (about 1 bunch)
• 2 tbsp. fresh leaves basilica (approximately 1 bunch)
• 2.5 cups coarsely chopped green onions (about 2 bunches)
• 4 cloves garlic (leave 2 cloves whole, cut 2 cloves into thin slices)
• 2 tsp Worcestershire sauce
• Finely grated zest of 1 lemon
• Juice of 2 lemons
• 1/4 cup and 1.5 tablespoons olive oil
• 700 g pork tenderloin
• Salt and freshly ground pepper
• 400 grams of finished product polenta, cut into slices and heat in the microwave
• 450 g of young spinach

Preparation:

1. Place the baking tray in the lower part of the oven and heat to 230°C.
2. Prepare pesto sauce: In a food processor or blender, puree the parsley, basil, green onions, garlic cloves, Worcestershire sauce, lemon zest, and juice of 1 lemon. Add 1/4 cup olive oil and blend again. The finished pesto sauce can be refrigerated for several days.
3. Rub the pork with 1/4 cup pesto sauce. In a bowl, combine 1/2 cup pesto sauce with 1 tablespoon hot water and the remaining lemon juice. Season with salt and pepper to taste.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook until golden brown on all sides, about 4 minutes. Transfer the pork to a hot baking sheet and roast until a meat thermometer inserted into the pan reads 145°F (65°C), about 15 minutes.
5. Heat 1/2 tablespoon olive oil in the same skillet over medium heat. Add sliced ​​garlic and cook for 1 minute. Add spinach, 3 tablespoons pesto mixture, and 1/4 cup water. Cook, stirring, until the spinach leaves are wilted, 3 minutes. Slice the pork and serve with polenta, spinach, and the remaining pesto.