Pork, spinach and Pinoy pesto

So, what else have I done with my Pinoy Pesto after last Thursday’s glorious lunch of pesto and smoked salmon spaghetti? On Friday evening, I used the pesto to make a pork dish. Cooking this pork, spinach and pesto dish couldn’t be simpler. Cooking time was 20 minutes, including preparation time. The pesto coated the strips of pork and the overall effect was a meat dish that was neither overbearing nor overwhelming.

A little tip on the pork. The ideal cut would be the loin. Tenderloin would be the best option. If unavailable, choose some other cut that, when sliced thinly, cooks in just a few minutes. Cuts for stews and soups, or those that need to be boiled or braised for at least an hour, won’t be be ideal for this dish.

Ingredients :

400 g. of pork loin, cut into 1/4-inch slices
3 tbsps. of Pinoy pesto
2 tomatoes, diced
2-3 c. (more would be nicer) of spinach leaves
1 tbsp. of butter
1 tbsp. of olive oil
salt

Cooking procedure :

Cut the pork slices into thin strips (about 1/3 inch wide and 3 inches long). Place in a bowl and season lightly with salt. Season lightly, okay? The pesto you will be adding later is salty so you’re just enhancing the flavor of the pork with a little salt when you pan fry it in butter and olive oil.

Heat the butter and olive oil in a skillet. Add the pork strips and cook just until no longer pink. Add the spinach leaves, diced tomatoes and pesto. Toss to distribute the pesto evenly.

Serve at once with hot rice.