•  20g butter
•  2 cloves garlic, crushed
•  2 x 250g (packets) frozen spinach, thawed
•  1 tablespoon finely grated lemon rind
•  2 tablespoons chopped dill leaves
•  1 cup (250ml) single (pouring) cream
•  1 tablespoon olive oil
•  2 x 250g pork fillets, trimmed
•  1 tablespoon cracked black pepper

  Melt the butter in a frying pan over high heat. Add the garlic, spinach and lemon and cook for 1–2 minutes or until fragrant. Add the dill and cream and cook for 1 minute or until warmed through. Set aside and keep warm.

  Heat the oil in a non-stick frying pan over high heat. Sprinkle the pork with pepper and cook for 3–4 minutes each side or until cooked through. Slice the pork and serve with the creamed spinach. Serves 4.