Paprika Pork and Mushroom Whole-Wheat Pasta

• boneless pork loinpatted dry24 oz
• whole-wheat pasta10 oz
• mushroomsthinly sliced8 oz
• baby spinach6 oz
• yellow onionfinely diced1/2
• garlicminced2 clove
• crushed tomatoes2 cup
• tomato paste2 tbsp
• extra-virgin olive oil4 tsp
• dried thyme1/2 tsp
• paprika1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion, mince the garlic, and thinly slice the mushrooms. Pat the pork dry without rinsing it, then season both sides with the paprika, half the kosher salt, and the black pepper.
2. 2Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Sear the pork for 3-4 minutes per side, until browned and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a plate and let it rest for at least 3 minutes. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3While the pork rests, cook the whole-wheat pasta in salted water until al dente, tender with a firm centre; start tasting 2 minutes before the package time. Drain it.
4. 4Reduce the skillet heat to medium. Add the onion and mushrooms with the remaining kosher salt and cook for 5-7 minutes, until the onion is translucent and softened and the mushrooms are golden brown. Add the garlic and cook for 30-60 seconds, until fragrant.
5. 5Stir in the crushed tomatoes, tomato paste, and dried thyme. Simmer for 4-6 minutes, until the sauce is slightly reduced and coats the back of a spoon. Add the baby spinach and cook for 1-2 minutes, until wilted.
6. 6Slice the rested pork and return it to the skillet with the pasta. Toss for 1-2 minutes, until everything is hot and coated, then taste and adjust with kosher salt and black pepper.