Pork medallions on a bed of spinach

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 500 g leaf spinach, frozen
• 50 g diced ham
• 1 onion(s)
• ½ garlic clove(s)
• 100 g cheese
• 100 ml hollandaise sauce
• Steak seasoning or salt, pepper, paprika powder, basil, thyme, allspice

Instructions

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

Ideal for guests

Cut the pork fillet (remove any tendons if necessary), into 2 cm thick medallions, and sear them on both sides in a little oil. (Please do not add salt or seasoning before frying!) Set the nicely browned medallions aside on a plate. In the same pan, briefly sear the ham cubes, then add the finely chopped onion and cook on low heat until translucent. Add the spinach to the pan, add the diced or crushed garlic, and cook on low heat, uncovered, until the water has almost completely evaporated. If necessary, add any liquid that collects on the medallion plate to the pan. Season the spinach with steak pepper (I like to use Block House Steak Pepper) or with salt, pepper, paprika, basil, thyme, and allspice (use sparingly!). Place the spinach in a casserole dish, season the meat and spread it over the spinach, drizzle with a little hollandaise sauce, and sprinkle some cheese over the casserole. Place in the oven at 180°C. The cooking time depends largely on the thickness of the medallions and how cooked they are after searing, but is usually around 30–40 minutes. Tips and notes: The prepared casserole dish can easily be refrigerated overnight, allowing you to prepare it the day before for parties and guests. I like to serve cauliflower and broccoli casserole with potatoes on the side. Halved cherry tomatoes between the meat and cheese give the dish a visual zing. Since the casserole already contains a lot of spinach, you can serve the dish without any additional vegetables. Even if the meat stays in the oven “too long,” it won’t become very dry.