Summary

Ingredients

• 1 pork fillet (s)
• 1 small onion (s)
• 1 clove garlic
• 750 g spinach leaves, frozen
• 100 g processed cheese, or cream cheese
• some butter
• oil
• 1 packet puff pastry
• salt and pepper
• nutmeg

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Instructions

1. Defrost and drain the spinach.
2. Heat the butter and some oil in the pan (the oil prevents the butter from burning too quickly), briefly sear the pork tenderloin on all sides until it is nice and brown. Season with salt and pepper and turn again briefly in the pan (so that the spices develop better). Take the fillet out of the pan and immediately wrap it in aluminum foil and set it aside.
3. While the fillet rests, peel the onion and garlic, chop the onion and leave the garlic in one piece. Fry in the roasting tray until the onions are slightly brown. Add the spinach and heat everything together for approx. 5-10 minutes. Season with salt, pepper and nutmeg, add processed cheese (a little butter if you like) and continue cooking over high heat until there is almost no liquid left. Take the spinach off the heat and let it cool down. Remove the garlic clove from the spinach again. Add the meat juice from the fillet from the aluminum foil to the spinach and stir in.
4. Roll out the puff pastry and spread the cooled spinach on top, leaving a distance of approx. 2 cm from the edge (if the spinach is still too warm, processing with the puff pastry is almost impossible). Place the fillet in the center of the spinach and roll up the dough, kneading the ends of the dough together or turning them over. Brush the puff pastry roll with a little water.
5. Bake brown at approx. 180 ° C top / bottom heat in a preheated oven for approx. 25-30 minutes. As the fillet rests and the oven temperature is not too high, the meat becomes super tender!
6. Tip: Instead of the processed cheese, you can also use cream cheese, which is also very tasty.