Rosemary Pork Spaghetti with Spinach

• boneless pork loinpatted dry16 oz
• whole wheat spaghetti.2512 oz
• tomato sauce.252 cup
• frozen spinach.258 oz
• onionfinely diced1/2
• cooking oil.254 tsp
• dried rosemary.251/2 tsp
• kosher salt.251/2 tsp
• black pepper.251/4 tsp

Instructions

1. 1Finely dice the onion. Do not rinse the pork; keep it separate from ready-to-eat foods.
2. 2Pat the pork dry, season all sides with the kosher salt, black pepper, and dried rosemary, and cut it into bite-size pieces. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Bring a pot of water to a boil, salt it well, and cook the whole wheat spaghetti until al dente, tender with a firm center; start tasting two minutes before the package time. Drain it, reserving a little pasta water, and set it aside.
4. 4Heat the cooking oil in a large skillet over medium-high heat until shimmering. Add the pork and sear, turning occasionally, until browned and the thickest pieces read 145°F (63°C) on an instant-read thermometer; transfer the pork to a clean plate and rest it for at least 3 minutes.
5. 5Reduce the heat to medium, add the onion, and cook until translucent and softened, about 3-4 minutes. Add the tomato sauce and frozen spinach, season lightly with salt, and simmer until the spinach is hot and the sauce is bubbling gently, about 5-6 minutes.
6. 6Return the pork and spaghetti to the skillet, adding a splash of reserved pasta water if needed. Toss until the pasta is coated and the pork is hot throughout, about 2-3 minutes, then taste and adjust with salt and black pepper; the sauce should cling to the noodles and the pork should remain at 145°F (63°C), then rest at least 3 minutes before slicing.