Summary

Ingredients

• 2 pork fillet (s) or pork tenderloin, approx. 800 g
• 150 g spinach
• 50 g butter
• 1 tablespoon oil

For the sauce: (mustard sauce)

• 1 tablespoon shallot (s), chopped
• 125 ml white wine
• 125 ml beef broth (beef soup)
• 125 ml crème fraîche
• 1 tablespoon mustard
• salt and pepper
• 1 tablespoon butter, cold

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Instructions

1. Poke a hole lengthways through the two pork fillets using the handle of a wooden spoon as thick as a finger. Season the well-squeezed spinach with salt, pepper and a little garlic and use it to fill the pork fillets. Salt, pepper.
2. Fry in the fat (oil and butter) while still hot, then fry in a hot oven over medium heat (approx. 160 - 175 ° C) for approx. 12 - 15 minutes until juicy.
3. Add the shallots to the roast residue in the pan, sauté briefly, deglaze with white wine and beef soup and reduce to a third. Fold in the crème fraîche, bring to the boil briefly and season with mustard, salt and pepper. Stir in the cold butter.
4. Cabbage vegetables and ribbon noodles are tasty as a side dish.