Pre-heat oven to 180ºC or 160ºC, for a fan-forced oven.

Halve the pears and cut into 16 wedges. Combine the onion, oregano, mustard seed oil and peppercorns. Toss the pear wedges in the onion mixture.

Lightly spray the pork with olive oil and seal in a hot non-stick frying pan. Place into a baking tray and cook for 8 to 10 minutes in the oven, or until the pork is firm (cooking time will depend on the thickness of your sliced pork).

Re-heat the non-stick pan to medium. Tip the pear wedges into it and cook until lightly browned, turning often.

To cook the spinach, heat the stock until boiling and then tip in the spinach leaves. Toss in the wok to cook - be aware that the spinach cooks very quickly.

To serve, pile equal amounts of the spinach onto the centre of each plate. Top with equal amounts of pork. Also top with pear wedges or serve them to one side.