Pork medallions with spinach, apple and bacon

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 2 apples (Pink Lady)
• 6 slices of bacon
• 200 g spinach, young
• 100 ml white wine
• 1 dashes lemon juice
• salt and pepper
• 50 g almond sticks
• 1 small onion(s)

Instructions

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

Sort the spinach, wash it, and shake it dry. Cut the meat into even slices. Finely dice the onion. Core the apples and cut them into even slices. Fry the bacon until very crispy and set aside. Brown the meat in the bacon fat and season. The meat should not be cooked all the way through. Remove the meat from the pan and keep warm in the oven at 80°C. Add the apple slices and onion to the pan and fry until translucent. The apple slices can take on a little color. Add the spinach and let it soften. Season with salt and pepper. Add the wine and a squeeze of lemon. Let everything simmer for a while. After 5 minutes, return the meat to the pan and continue to simmer. The stock does not need to be completely absorbed. Finally, crumble the bacon and add it with the slivered almonds. Couscous goes very well with it.