Thyme Pork Loin with Mushroom Rice

• boneless pork loinpatted dry1 1/2 lb
• brown rice.01 cup
• mushroomsthinly sliced8 oz
• baby spinach.04 oz
• yellow onionfinely diced1/2
• garlic cloveminced2
• low-sodium chicken broth.02 1/2 cup
• dried thyme.01/2 tsp
• extra-virgin olive oil.04 tsp
• kosher salt.01 tsp
• black pepper.01/2 tsp

Instructions

1. 1Finely dice the onion, mince the garlic, and thinly slice the mushrooms. Do not rinse the pork. Wash the cutting board, knife, and hands with soap and water before touching other ingredients.
2. 2Pat the pork loin dry and season all sides with the kosher salt and black pepper.
3. 3Heat the olive oil in a deep skillet over medium heat. 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 clean plate and let it rest at least 3 minutes before slicing.
4. 4Add the onion and mushrooms to the skillet, season lightly with salt, and cook for 5-7 minutes, until the onion is softened and the mushrooms are golden. Add the garlic and thyme and cook for 30-60 seconds, until fragrant.
5. 5Stir in the brown rice and chicken broth. Bring to a simmer, cover, and cook for 30-35 minutes, until the rice is tender and the liquid is absorbed; begin tasting near the package's suggested cooking time.
6. 6Fold in the spinach and cook for 1-2 minutes, until wilted. Taste and adjust salt and pepper.
7. 7Slice the rested pork and serve it over the mushroom rice, spooning any skillet juices over the top.