Coarsely chop spinach.

Peel and mince shallot.

Pat pork dry. Season all over with garlic pepper and 1/4 tsp. salt. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Working in batches if necessary, add pork medallions to hot pan. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

Remove from burner. Transfer pork to a plate and cover with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

While pork cooks, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Place a medium pot over medium heat and add 2 tsp. olive oil.

Add shallots and bacon to hot pot. Stir occasionally until bacon is crispy, 2-3 minutes.

Add half the cream base (reserve remaining for sauce), chicken base, 1/4 tsp. salt, 1 cup water, and rice. Stir often until risotto is slightly thickened, 3-4 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Add 3/4 the cheese (reserve remaining for sauce), spinach, and a pinch of salt and pepper. Stir often until cheese is melted and spinach is wilted, 2-3 minutes.

Remove from burner.

Return pan used to cook pork to medium heat.

Add pesto, remaining cream base, 1 Tbsp. water, and remaining cheese to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir often until slightly thickened, 2-3 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!