Za'atar-encrusted Pork Fillets

Season pork to taste with salt and pepper. Heat 2 tablespoons of olive oil in a heavy-based frying pan and cook pork fillets, in batches, until browned all over. Drain the excess fat from the pan and then return pork fillets to the pan. Add pomegranate molasses and toss to coat well. Remove pork and sprinkle evenly with Za'atar to coat. Place on a lightly oiled oven tray and cook at 180℃ for 5 to 20 minutes, or until cooked to your liking.

Rest in a warm place while you cook the spinach.

Heat 2 tablespoons of olive oil in a heavy-based frying pan, add spinach and toss continuously over high heat until wilted. Add butter and season to taste. Slice the pork fillets on the diagonal and serve on top of spinach.