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🍽️ Crispy Smashed Potatoes with Tender Pork Tenderloin and Creamy Spinach Sauce

543 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• salt 1 tbsp
• pork fillet 600 g
• onions, yellow 0.5 pc.
• leaf spinach 250 g
• whipping cream 200 g
• olive oil 1 tbsp
• oil 1 tbsp
• pepper, black ground pinch
• butter 1 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the potatoes thoroughly.
3. 3. Place the potatoes in a pot with salted water.
4. 4. Bring the water to a boil and cook the potatoes for about 15 minutes.
5. 5. Rinse the pork tenderloin under cold water.
6. 6. Pat the meat dry with a kitchen towel.
7. 7. Cut the tenderloin into even medallions.
8. 8. Let the meat pieces rest at room temperature.
9. 9. Peel the onion and halve it.
10. 10. Dice the onion finely.
11. 11. Wash the fresh spinach.
12. 12. Let the spinach drain well.
13. 13. Take three quarters of the spinach and chop it finely.
14. 14. Place the remaining quarter of the spinach in a tall container.
15. 15. Pour 50 milliliters of cream over the spinach.
16. 16. Add some olive oil.
17. 17. Blend the mixture smooth with a hand blender.
18. 18. Season the spinach cream with salt and pepper.
19. 19. Set the finished sauce aside.
20. 20. Drain the cooked potatoes.
21. 21. Let the potatoes steam dry for a moment.
22. 22. Place the potatoes on a baking sheet.
23. 23. Flatten the potatoes with a fork.
24. 24. Brush the potatoes with soft butter.
25. 25. Lightly salt the potatoes.
26. 26. Bake the potatoes in the oven for about 15 minutes.
27. 27. Heat a pan with oil over high heat.
28. 28. Salt the pork tenderloin medallions.
29. 29. Sear the meat on both sides.
30. 30. Sear for about 2 minutes per side.
31. 31. Pepper the meat after searing.
32. 32. Wrap the medallions in aluminum foil.
33. 33. Cook the meat in the oven for approx. 10 minutes.
34. 34. Add the onion cubes to the pan drippings.
35. 35. Sauté the onions over medium heat for about 2 minutes.
36. 36. Pour 150 milliliters of cream into the pan.
37. 37. Let the sauce reduce for about 4 minutes.
38. 38. Stir the prepared spinach cream into the sauce.
39. 39. Simmer the sauce over medium heat for approx. 2 minutes.
40. 40. Remove the meat from the oven.
41. 41. Let the meat rest in the foil for about 3 minutes.
42. 42. Add the remaining fresh spinach to the sauce.
43. 43. Season the sauce finally with salt and pepper.
44. 44. Plate the pork tenderloin.
45. 45. Serve the smashed potatoes alongside.
46. 46. Pour the cream spinach sauce over the dish.
47. 47. Enjoy your meal.

Nutrition per serving

• kcal: 543
• Protein: 36 g · Fett/Fat: 29 g · Carbs: 33 g