Filet baguettes au gratin with spinach

Name: Filet baguettes au gratin with spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1/2 package (450 g) frozen leaf spinach; 350 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Fresh cream; 7-10 Tbsp grated nutmeg; 1/2 (approx. 175 g) Baguette-Brot; 8 discs Raclette cheese (approx. 25 g each); baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
1/2 package (450 g) frozen leaf spinach
350 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Fresh cream
7-10 Tbsp grated nutmeg
1/2 (approx. 175 g) Baguette-Brot
8 discs Raclette cheese (approx. 25 g each)
baking paper

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a frying pan and sauté the onion and garlic. Add the spinach and 7 tablespoons of water and simmer at low heat for about 15 minutes.
2
Meanwhile wash the pork tenderloin, dab dry and cut into 8 slices. Heat 1 tablespoon of oil in a frying pan and fry the meat over high heat for 4-5 minutes. Remove and season with salt and pepper.
3
Stir the crème fraîche into the spinach, season with salt, pepper and nutmeg. Cut baguette into 8 slices and place on a baking tray. Spread the spinach, meat and cheese on top and slide under the preheated grill of the oven and cook for 2-3 minutes until golden brown.
4
Remove and serve immediately.