1.Combine pork with marinade and rind in a small bowl; toss pork to coat.
2.Lightly spray a large saucepan with oil; cook garlic and onion, stirring, over medium heat, for 5 minutes or until onion softens. Add rice and stock, bring to the boil. Reduce heat; simmer, covered, for 15 minutes, stirring halfway through cooking. Remove from heat; cover.
3.Meanwhile, lightly spray a heated non-stick frying pan with oil; cook pork, over medium heat, turning occasionally, for 8 minutes or until browned all over and cooked as desired. Cover; rest for 5 minutes, then slice thinly.
4.Gently stir spinach, thyme and pork into rice mixture. Sprinkle risotto with extra thyme before serving, if you like.
Substitute pork with chicken. This recipe is best made just before serving.Note