Pork Loin Spaghetti with Rosemary Tomato Spinach Sauce

• boneless pork loinpatted dry20 oz
• whole wheat spaghetti14 oz
• tomato sauce16 oz
• frozen spinachthawed and squeezed dry12 oz
• oniondiced6 oz
• garlicminced2 clove
• olive oil4 tbsp
• dried rosemary1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the onion and mince the garlic. Thaw the frozen spinach and squeeze it dry.
2. 2Do not rinse the pork loin. Pat it dry, then season all over with the kosher salt, black pepper, and dried rosemary. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Heat half of the olive oil in a skillet over medium heat. Sear the pork loin for 4-5 minutes per side, turning as needed, until browned and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a clean plate and let it rest for at least 3 minutes before slicing.
4. 4Bring a large pot of water to a boil, salt the water well, and cook the whole wheat spaghetti until al dente, tender with a firm centre; start tasting 2 minutes before the package time. Drain the pasta, reserving a small splash of pasta water.
5. 5While the pasta cooks, warm the remaining olive oil in the skillet over medium heat. Add the onion with a pinch of kosher salt and cook for 4-5 minutes, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
6. 6Stir in the tomato sauce and frozen spinach. Simmer for 5-6 minutes, until the sauce is hot and slightly reduced. Toss with the spaghetti, adding a splash of pasta water if needed, until the sauce coats the strands.
7. 7Taste and adjust with kosher salt and black pepper. Slice the rested pork loin and serve it over or alongside the spaghetti.