Filled pork tenderloin in spinach-horseradish sauce
easy
50 mins
50 mins
Ingredients
- 2 Pork fillets (300 g each)
- 500 g Carrots
- 1 Garlic clove
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 250 g leaf spinach
- 2 Onions
- 30 g Butter or margarine
- 30 g Flour
- 200 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp a few squirts of lemon juice
- 2-3 TABLESPOONS grated horseradish (from the jar)
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the fillets and dab dry. Clean, peel and wash carrots. Cut 1 carrot lengthwise into wide strips with the potato peeler. Peel and chop the garlic. Heat the oil. Sauté garlic in it.
- 2
Fry the carrot strips for about 1 minute. Take out and let drain. Keep garlic oil. Cover 1 fillet with carrot strips. Add the second piece of meat. Pin the open sides vertically with wooden skewers.
- 3
Then wrap the woods with kitchen yarn. Cut 200 g carrots into large pieces. Bring the fillets and carrot pieces to the boil in a saucepan with lightly salted water and the garlic oil (the fillet should be just covered with liquid) and let it boil for about 12 minutes at low heat.
- 4
In the meantime, sort, wash and roughly chop the spinach. Peel and finely chop the onions. Cut the rest of the carrot into small cubes. Melt the fat in a pot. Sweat flour in it. Add cream and 300 ml of the cooking liquid while stirring and bring to the boil.
- 5
Season to taste with salt, pepper, lemon juice and horseradish. Cook the spinach and carrot cubes for about 5 minutes at medium heat. Remove the wooden skewers and kitchen string from the meat and carefully cut the fillet open.
- 6
Serve with the sauce on a preheated plate.
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