Baked Pork Tenderloin in Bed Of Spinach

Summary

Ingredients

• 2 ½ kg pork fillet (s)
• 2 packs frozen spinach leaves, thawed
• 3 onion (s)
• 2 packs bearnaise sauce
• 200 g cheese, rated
• Fat for frying
• salt and pepper
• Paprika powder

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Instructions

1. Clean the fillet and cut into approx. 2 cm thick slices. Season with salt, pepper and paprika powder and fry in a little fat.
2. Dice the onions, fry them in fat until translucent, add the spinach and season with salt and pepper.
3. Then spread the spinach in a large casserole dish, spread the fillet slices on top, pour the Bearnaise sauce and sprinkle with the grated cheese.
4. At 200 ° C in the oven until the cheese has melted and has got a nice color.
5. This goes well with baguette or ribbon noodles and fresh salad.