Hawaiian Pork with Spinach

Ingredients:

• 2 pieces of pork tenderloin (450 g each)
• 1/2 pineapple, diced into 1/2-inch cubes (or 3 cups diced pineapple)
• 1 tbsp coarse salt, plus a little more
• 1 teaspoon of sugar
• 1 teaspoon ground dried oregano
• 1 teaspoon black pepper, plus a little more
• 1 teaspoon white pepper
• 1/2 tsp cayenne pepper
• 3 tbsp olive oil (portions)
• 1 large red onion, coarsely chopped
• 2 crushed cloves of garlic
• 1/2 tsp red chili flakes
• 1/4 cup chicken broth
• 300 g spinach, washed and cut into 8 cm pieces
• Nuts for serving

Preparation:

1. In a small bowl, combine a tablespoon of salt, oregano, a teaspoon each of sugar, black and white pepper, and cayenne pepper. Rub the pork chops thoroughly with this mixture.
2. In an ovenproof skillet with straight edges large enough to fit the pork chops lengthwise, heat 2 tablespoons of oil over medium heat. When hot, add the pork and sear on all sides until golden brown, about 2-3 minutes per side. (Depending on the size of your skillet, you may want to sear the pork in batches.)
3. Preheat oven to 180°C.
   
   Place the skillet in the oven and roast the meat until an internal temperature of 145°F (63°C) is reached on a thermometer, about 20-25 minutes. Remove the skillet from the oven and transfer the meat to a cutting board. Cover with aluminum foil and let it rest for 10 minutes.
4. Heat a skillet over medium heat, add the remaining tablespoon of oil, red onion, pineapple, and garlic. Sauté until the pineapple is lightly caramelized. Add the red pepper flakes and sauté for a few more minutes. Add the spinach, season with salt and pepper to taste, and stir.
   
   Add the broth, cover the pan, and cook the spinach until wilted. Slice the pork, place on a serving platter, and sprinkle with nuts. Serve with greens and pineapple.