Baked Pork Tenderloin in Bed Of Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
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
Print Recipe
Pin Recipe Instructions
- Clean the fillet and cut into approx. 2 cm thick slices. Season with salt, pepper and paprika powder and fry in a little fat.
- Dice the onions, fry them in fat until translucent, add the spinach and season with salt and pepper.
- 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.
- At 200 ° C in the oven until the cheese has melted and has got a nice color.
- This goes well with baguette or ribbon noodles and fresh salad.
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