🥩 Creamy Mustard Gravier Bowl with Potatoes and Leaf Spinach

Name: Creamy Mustard Gravier Bowl with Potatoes and Leaf Spinach
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Pork tenderloin strips; 600 g Waxy potatoes; 300 g Frozen leaf spinach; 150 ml Crème fraîche (min. 20% fat); 40 g Mustard (medium hot); 4 Stück Garlic cloves; 20 g Butter; 20 ml Olive oil; 10 g Paprika powder (sweet); 10 g Salt; 10 ml Lemon juice

550 kcal · 45 min · 4 servings

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Ingredients

600 g Pork tenderloin strips
600 g Waxy potatoes
300 g Frozen leaf spinach
150 ml Crème fraîche (min. 20% fat)
40 g Mustard (medium hot)
4 Stück Garlic cloves
20 g Butter
20 ml Olive oil
10 g Paprika powder (sweet)
10 g Salt
10 ml Lemon juice

Instructions

1. Wash the potatoes and cut them into bite-sized cubes. Boil them in salted water for 15 minutes until tender. Drain them.
2. Cut the pork tenderloin into thin strips. Season them with salt and paprika powder.
3. Fry the meat strips in a pan with one tablespoon of oil and butter over high heat until brown. Remove them and place them on a plate.
4. Add the peeled and pressed garlic to the hot pan. Stir in the mustard and crème fraîche. Let the sauce simmer for 2 minutes while stirring.
5. Return the cooked meat and potatoes to the pan. Mix everything well to coat the meat with the sauce.
6. Stir in the frozen spinach. Let it thaw and cook for 3 minutes in the hot dish.
7. Season the sauce finally with salt, pepper, and lemon juice to your personal taste.
8. Distribute the hot mixture into 4 storage containers. Let them cool down before placing them in the refrigerator.

Nutrition per serving

kcal: 550
Protein: 38 g · Fett/Fat: 22 g · Carbs: 50 g