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🍽️ Braised pork tenderloin pieces with spinach filling and potatoes

405 kcal · 30 min · 4 servings

Ingredients

• 400 g spinach
• 2 shallots
• 1 clove of garlic
• 3 tbsp butter
• salt
• pepper
• nutmeg
• 60 g mozzarella
• 600 g pork tenderloin
• 500 g small, waxy potatoes
• 1 tsp spelt wholemeal flour
• 250 ml veal stock
• 100 ml whipping cream
• white pepper
• 1 tbsp lemon juice
• 1 tbsp chopped parsley

Instructions

1. 1. Wash the spinach thoroughly and do not drain it completely.
2. 2. Place the wet spinach in a pot and steam it over high heat for one to two minutes.
3. 3. Pour the spinach into a colander and let it drain well.
4. 4. Peel the shallots and the garlic.
5. 5. Dice the shallots and the garlic very finely.
6. 6. Heat one tablespoon of butter in a frying pan.
7. 7. Add half of the shallots to the pan and fry them for two minutes over medium heat.
8. 8. Add the garlic and fry it together for one more minute.
9. 9. Roughly chop the drained spinach.
10. 10. Add the chopped spinach to the shallot and garlic mixture in the pan.
11. 11. Remove the pan from the heat source.
12. 12. Season the filling with salt, pepper, and freshly grated nutmeg.
13. 13. Cut the mozzarella into four equal pieces.
14. 14. Wash the pork tenderloin and pat it dry with a kitchen towel.
15. 15. Divide the pork tenderloin into four pieces.
16. 16. Using a sharp knife, cut a pocket into each piece of meat from the narrow side.
17. 17. Pepper the meat on the inside and outside.
18. 18. Fill the pockets with the prepared spinach mixture.
19. 19. Place one piece of mozzarella into each filled pocket.
20. 20. Secure the openings with toothpicks.
21. 21. Heat one tablespoon of butter in a separate frying pan.
22. 22. Fry the meat pieces all around in the hot butter.
23. 23. Place the browned meat into a heatproof dish.
24. 24. Preheat the oven to 150 degrees Celsius (convection 130 degrees or gas mark 1 to 2).
25. 25. Cook the meat in the oven for about 15 to 20 minutes.
26. 26. Wash the potatoes in the meantime.
27. 27. Peel the potatoes.
28. 28. Cook the potatoes in boiling salted water for 15 minutes.
29. 29. Heat the remaining butter in a frying pan.
30. 30. Sweat the remaining shallots in the butter over medium heat.
31. 31. Dust the flour over the shallots.
32. 32. Roast the mixture until golden yellow.
33. 33. Deglaze the pan with veal stock.
34. 34. Add the cream.
35. 35. Let the sauce simmer for 10 to 15 minutes.
36. 36. Season the sauce with lemon juice, salt, white pepper, and freshly grated nutmeg.
37. 37. Drain the cooked potatoes.
38. 38. Mix the potatoes with the parsley.
39. 39. Halve the finished stuffed pork tenderloins.
40. 40. Plate the meat pieces, the potatoes, and the sauce.

Nutrition per serving

• kcal: 405
• Protein: 41 g · Fett/Fat: 16 g · Carbs: 22 g