John Myers
Contents
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Ingredients
- 900 g Pork tenderloin
- 1 tbsp Peanut oil
- Herbs
- 600 g Waxy potatoes with their skin on
- Sea salt from the mill
- Marjoram fresh
- 500 g Frozen spinach
- 50 g Ham cubes
- 1 Diced onion
- 1 Garlic cloves chopped
- 50 ml Vegetable broth
- 2 tbsp Clarified butter
Instructions
- Clean the pork tenderloin and cut into the desired size. Marinate with the peanut oil and the herbs in the refrigerator for 12 hours.
- Wash and quarter the potatoes. Put in a greased, fireproof dish and season with salt and marjoram. Bake in the oven at 190 ° for approx. 25 minutes.
- Sear the pork medallions on all sides in a hot pan and set aside, covered.
- Fry the onion and ham cubes in clarified butter. Add the chopped garlic clove and the spinach and sauté as well. Deglaze with vegetable stock and simmer for another 5 minutes.
- Arrange the bed of spinach on a plate and top with 1 medallion. Top with feta cheese and then bake in the oven. Serve with the marjoram potatoes. Enjoy your meal.
Nutrition
Serving: 100gCalories: 130kcalCarbohydrates: 5gProtein: 10.4gFat: 7.5g
