Pork medallions in spinach and tomato cream

Ingredients for 2 servings:

• 350 g pork fillet(s)
• 60 g onion(s), cut into small cubes
• 1 clove(s) garlic, finely chopped
• 1 tsp tomato paste
• 150 g tomatoes, chopped (pelati)
• 50 g cream
• 150 g spinach, fresh
• 2 pinch(s) rosemary, dried
• 70 g bacon, cut into strips
• some oil for frying
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the pork fillet into 6 medallions of roughly equal weight and pound slightly flat. Trim and wash the spinach, spin dry thoroughly or pat dry, and roughly chop. Sauté the diced onion and garlic in oil, add the tomato paste and fry. Add the pelati, cream, and rosemary. Stir in the spinach, simmer for 5 minutes, and season with salt and pepper. Season the pork medallions and sear in hot fat for about 1 1/2 minutes on each side. Fry the bacon strips while doing this. Then place the fillets, without the bacon, in the sauce and simmer for 2 minutes. Divide half of the tomato and spinach sauce between 2 plates, place the medallions on top, cover with the rest of the sauce, and arrange the bacon strips on top. Serve with pasta, rice, or potatoes as a side dish.