Pork medallions with herb crust and tomato spinach

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 6 tbsp breadcrumbs
• 2 tsp, heaped herbs of Provence
• 1 egg(s), beaten
• some flour
• some oil for frying
• 2 tbsp, heaped onion(s), finely diced
• 1 clove(s) garlic, finely chopped (or a little more)
• 1 tbsp butter
• 1 tsp, heaped tomato paste
• 200 g tomatoes, chopped (pelati)
• 200 g fresh leaf spinach, without stems
• Salt and pepper, freshly ground
• 2 tbsp pine nuts, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Greetings from Provence.

Cut the pork fillet into 6 equal medallions and pound lightly. Mix the breadcrumbs with the Provençal herbs. Coat the medallions in flour, dip them in egg, and coat them with the breadcrumbs. Wash the spinach and spin dry or pat dry thoroughly. Sauté the onion and garlic in the butter, add the tomato paste and sauté. Deglaze with the pelati and reduce the heat slightly. Add the spinach, let it wilt, cook briefly, and season with salt and pepper. Fry the breaded medallions in hot fat for about 2 minutes on each side until golden brown. Divide the meat and vegetables between 2 plates and serve with potatoes. Potato gratin is also very good. Optionally, sprinkle the toasted pine nuts on the vegetables.