Pork Tenderloin with Spinach in Puff Pastry

Summary

Ingredients

• 1 pork fillet (s)
• 500 g leaf spinach, frozen or 1 k fresh spinach
• 1 egg (s)
• Fat for frying
• salt and pepper
• 1 clove garlic
• nutmeg
• 1 point puff pastry, frozen

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Instructions

1. Season the pork fillet with salt and pepper, fry briefly but sharply on all sides in the hot fat, set aside and allow to cool.
2. Prepare frozen spinach according to the instructions, season and allow to cool. Wash and sort fresh spinach. Collapse in a little fat with a clove of garlic and season with salt, pepper and nutmeg.
3. Let the puff pastry defrost briefly and roll out so that the fillet fits into it. Brush the edges with beaten egg yolk, wrap the fillet with the spinach, place on the dough and close or wrap. Press the edges firmly and place the seams down on a baking sheet lined with baking paper. Make decorations from the remaining puff pastry and spread on the wrapped fillet. Brush with whisked egg yolk. Poke several holes in the surface with a fork.
4. Bake in the preheated oven at approx. 180 - 200 ° C for approx. 30 minutes until the dough has turned brown.