Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g spinach leaves, frozen
- 400 g pork fillet (s)
- 1 clove garlic
- 1 tablespoon cornstarch
- 0.25 liter ¼ milk
- 150 ml coffee cream
- 50 g tomato paste
- 20 ml cognac
- 4 slices cheese ()
Print Recipe
Pin Recipe Instructions
- Thaw the spinach in a saucepan over medium heat, stirring gently. Season well with salt, pepper and crushed garlic.
- Preheat the oven to 200 ° C.
- Divide the pork tenderloin into four pieces and cut a pocket into each piece. Salt and pepper inside and out. Pour the spinach into the pockets so that the meat gapes on top and the filling is clearly visible. Mix the cornstarch with milk, coffee, tomato paste, cognac, a little salt and pepper and pour into a baking dish. Place the filled pork fillet pieces side by side in the pan, cover each with half a slice of slices. Bake in the preheated oven for 20 to 25 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below