Pork fillet with spinach in puff pastry

Ingredients for 4 servings:

• 1 pork fillet(s)
• 500 g leaf spinach, frozen or 1 kg fresh spinach
• 1 egg(s)
• Fat for frying
• salt and pepper
• 1 clove(s) garlic
• nutmeg
• 1 pkt. Puff pastry, frozen

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Season the pork fillet with salt and pepper, sear briefly on all sides in hot fat, set aside, and let cool. Prepare the frozen spinach according to the instructions, season, and let cool. Wash and sort the fresh spinach. Toss it in a little fat with a clove of garlic to wilt, and season with salt, pepper, and nutmeg. Thaw the puff pastry briefly and then roll it out to fit the fillet. Brush the edges with beaten egg yolk, wrap the fillet in the spinach, place it on the pastry, and fold or wrap it up. Press the edges firmly and place seam-down on a baking sheet lined with baking paper. Use the remaining puff pastry to make decorations and spread them over the wrapped fillet. Brush with beaten egg yolk. Prick the surface several times with a fork. Bake in a preheated oven at 180 – 200 °C for about 30 minutes until the dough is nicely browned.