PUT ONE TABLESPOON OF OIL IN A LARGE, DEEP SKILLET WITH A LID OVER MEDIUM-HIGH HEAT. WHEN THE OIL IS HOT, ADD PORK TENDERLOIN PIECES AND COOK UNTIL BROWNED. TRANSFER TO A PLATE, COVER AND SET ASIDE. ADD THE REMAINIG 2 TABLESPOONS OF EV OLIVE OIL IN THE SAME PAN, WAIT UNTIL IT’S HOT ENOUGH THEN ADD THE ONION. COOK, STIRRING, UNTIL THE ONION IS BROWNED. BROWNING THE ONION ADDS A WONDERFUL FLAVOR TO THE PILAF.

ADD THE RICE ALL AT ONCE, TURN THE HEAT DOWN TO MEDIUM, AND STIR UNTIL THE RICE IS GLOSSY, COMPLETELY COATED WITH OIL, AND STARTING TO COLOR LIGHTLY, ABOUT 5 MINUTES. SEASON WELL WITH SALT AND PEPPER, THEN TURN THE HEAT DOWN TO LOW AND ADD THE STOCK ALL AT ONCE. STIR ONCE OR TWICE, THEN COVER THE PAN.

COOK UNTIL MOST OF THE LIQUID IS ABSORBED, ABOUT 15 MINUTES. TURN THE HEAT TO THE ABSOLUTE MINIMUM (IF YOU HAVE AN ELECTRIC STOVE, TURN THE HEAT OFF AND LET THE PAN SIT ON THE BURNER). ADD THE STRING BEANS AND SHIITAKE MUSHROOM, COVER AND LET COOK FOR ABOUT 10 MINUTES OR UNTIL THE BEANS ARE TENDER, THEN ADD THE WATER SPINACH, COVER AGAIN AND LET REST FOR ANOTHER 5 MINUTES THEN ADD THE SAUTEED PORK TENDERLOIN. MIX/ TOSS WELL TO COMBINE. TASTE AND ADJUST SEASONING BEFORE SERVING.