Pasta in spinach and gorgonzola sauce with pork fillet

Ingredients for 5 servings:

• 600 g pork fillet(s)
• 500 g pasta
• 150g Gorgonzola
• 100 g Parmesan
• 150 g leaf spinach, frozen
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 150 ml broth
• 1 cup of cream
• 1 cup sour cream
• salt and pepper

Instructions

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

Boil the water for the pasta and boil the pasta. Lightly sauté the onions and finely chopped garlic clove in olive oil. Add the thawed spinach leaves and mix everything together. Add the stock, cream, and sour cream and bring everything to a gentle boil. Then melt the Gorgonzola and Parmesan in the spinach cream sauce. Stir the cooked pasta into the sauce. Briefly sear the pork fillet on each side over high heat, then season well and finish cooking in the oven at 200°C for 30-35 minutes. Slice the fillet and garnish it on top of the pasta. I don’t think the sauce needs much seasoning, as the Gorgonzola and Parmesan add a lot of flavor.