Salsa Verde Pork Loin with Spinach Couscous

• boneless pork loinpatted dry24 oz
• couscous:null7 oz
• frozen spinach:null8 oz
• salsa verde:null8 tbsp
• onionfinely diced1/2 lb
• cooking oil:null4 tsp
• cumin:null1/2 tsp
• paprika:null1/2 tsp
• kosher salt:null1 tsp
• black pepper:null1/2 tsp

Instructions

1. 1Finely dice the onion. Do not rinse the pork. Pat it dry, then season all sides with the kosher salt, black pepper, cumin, and paprika. Wash the cutting board, knife, and hands with soap and water before touching anything else.
2. 2Heat the oven to 400F. Warm the cooking oil in an oven-safe skillet over medium-high heat, then sear the pork until browned on all sides, about 2-3 minutes per side. Transfer the skillet to the oven and roast until the thickest part reads 145°F (63°C) on an instant-read thermometer. Remove the pork and let it rest at least 3 minutes before slicing.
3. 3While the pork roasts, soften the onion in a saucepan over medium heat until translucent and fragrant, about 4-5 minutes. Add the frozen spinach and cook until hot and most of its moisture has evaporated, about 4-6 minutes; season lightly with kosher salt and black pepper.
4. 4Prepare the couscous according to its package directions, then fold it into the spinach and onion. Taste and adjust with kosher salt and black pepper.
5. 5Slice the rested pork and spoon the salsa verde over it. Serve with the spinach couscous, tasting the couscous once more and adjusting the seasoning if needed.