Tortellini with fillet pan and spinach

Ingredients for 2 servings:

• 250 g tortellini (e.g. pesto, basil & pine nuts)
• 200 g fresh leaf spinach
• 2 shallots
• 2 cloves garlic
• 300 g pork fillet(s)
• 100 g herb cream cheese
• 200 ml vegetable stock
• 2 tbsp butter
• herbal salt
• Lemon pepper
• 1 tbsp rapeseed oil

Instructions

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

Peel the shallots and garlic, finely dice the shallots, and press the garlic through a press. Trim, wash, and drain the spinach, removing any tough stems. Melt a little butter and oil in a saucepan and add the spinach. Add half of the onions and garlic and sauté briefly until the spinach has wilted. Season with herb salt, then set aside and keep warm. Rinse the pork fillet, pat dry, and cut into strips. Heat the oil and butter in a pan and brown the meat until well-fried. Add the other half of the onions and garlic. Fry for about 5 minutes, seasoning with herb salt and lemon pepper, then deglaze with the stock. Stir in the herb cream cheese, season again, and let stand for another 5 minutes. Prepare the tortellini according to the package instructions. Drain the tortellini, serve with the spinach and fillet, and sprinkle with pepper.