Summary

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 ()

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Instructions

1. Thaw the spinach in a saucepan over medium heat, stirring gently. Season well with salt, pepper and crushed garlic.
2. Preheat the oven to 200 ° C.
3. 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.