Gorgonzola – Fillet Of Pork on Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork tenderloin (s) or
- Chicken breast fillet (s)
- 400 g spinach leaves
- 200 g Goronzola or
- Mozzarella
- 1 large onion (s)
- 2 cloves garlic
- 2 small tomatoes, sliced
- 1 handful herbs, mixed (frozen)
- 100 ml cream or cremefine
- 2 tablespoons oil
- salt and pepper
- nutmeg
- Cayenne pepper
- 1 kg potato (s), small
Print Recipe
Pin Recipe Instructions
- Dice the onions and sauté with the garlic in a little oil. Add some water and the spinach to the pan and let the spinach simmer gently for about 10 minutes. Season with salt, pepper and nutmeg. Spread the spinach on the bottom of a baking dish and pour the cream over it.
- Cut the fillet into 3 cm thick slices and fry in oil for 1 minute on both sides. Then season. Cut the Gorgonzola into pieces or the mozzarella into slices.
- Place the fillets on top of the spinach, place the gorgonzola pieces or mozzarella slices on top of the fillets. Put a slice of tomato on top and sprinkle with herbs. Baked in the oven at 180 ° C for 30 minutes.
- Wash the potatoes well and cook for 15 minutes, then cut them in half and fry them in a non-stick pan until golden. Finally, season with salt and pepper.
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