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🍽️ Juicy Pork Tenderloin with Crispy Spinach-Onion Coating and Oven Potatoes

485 kcal · 30 min · 4 servings

Juicy Pork Tenderloin with Crispy Spinach-Onion Coating and Oven Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Store the frozen spinach in the refrigerator overnight to thaw slowly.
  2. 2. Preheat the oven to 200 degrees Celsius using top and bottom heat.
  3. 3. Peel the potatoes and wash them thoroughly under running water.
  4. 4. Cut the potatoes into large wedges or spears.
  5. 5. Wash the fresh rosemary and pat it dry with a kitchen towel.
  6. 6. Strip the small needles from the rosemary sprig.
  7. 7. Place the potato wedges into a large bowl.
  8. 8. Add some olive oil, the rosemary needles, salt, and pepper to the potatoes.
  9. 9. Mix everything well so that the potatoes are seasoned evenly.
  10. 10. Place the potatoes on a baking sheet lined with baking paper.
  11. 11. Put the tray in the oven and bake the potatoes for about 30 minutes.
  12. 12. Squeeze the thawed spinach firmly with your hands to remove excess water.
  13. 13. Roughly chop the squeezed spinach with a knife.
  14. 14. Wash the spring onions and pat them dry.
  15. 15. Cut off the tough root ends of the spring onions.
  16. 16. Slice the spring onions into thin rings.
  17. 17. Wash the celery stalks and dry them.
  18. 18. Slice the celery stalks into thin rounds.
  19. 19. Cut the lemon in half.
  20. 20. Squeeze the juice from the lemon halves into a small bowl.
  21. 21. Heat two tablespoons of butter in a pot over medium heat.
  22. 22. Add the sliced celery and spring onions to the pot.
  23. 23. Sauté the vegetables until they are soft and translucent.
  24. 24. Add the chopped spinach to the vegetables in the pot.
  25. 25. Season the mixture with two tablespoons of soy sauce and some pepper.
  26. 26. Deglaze the pan with white wine.
  27. 27. Add cream and let the mixture simmer gently for about 4 minutes.
  28. 28. Transfer the warm spinach mixture into a separate bowl.
  29. 29. Mix the spinach mixture with breadcrumbs.
  30. 30. Season the mass with salt, pepper, the remaining soy sauce, and the lemon juice.
  31. 31. Rinse the pork tenderloin under cold water.
  32. 32. Pat the meat completely dry with a kitchen towel.
  33. 33. Heat the remaining butter in a large pan over high heat.
  34. 34. Sear the pork tenderloin on all sides until it is brown.
  35. 35. Season the seared tenderloin with salt and pepper.
  36. 36. Take the baking sheet with the potatoes out of the oven.
  37. 37. Push the potatoes to the edge of the tray.
  38. 38. Place the seared pork tenderloin in the center of the tray.
  39. 39. Spread the spinach-onion mixture evenly over the tenderloin.
  40. 40. Put the tray back into the oven.
  41. 41. Continue baking the tenderloin with the crust for about 25 minutes.
  42. 42. Carefully remove the baking sheet from the oven.
  43. 43. Slice the finished pork tenderloin into thick slices.
  44. 44. Arrange the tenderloin slices with the crust on the plates.
  45. 45. Serve the oven potatoes alongside and enjoy the dish hot.

Nutrition per serving