Pork medallions with apple vegetables

Name: Pork medallions with apple vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g young spinach; 800 g Pork tenderloin; 2 Apples; 3 Disc/s Bacon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml dry white wine; 1 Organic Lemon; 2-3 TABLESPOONS Pecan kernels

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Low carb pan for dinner: First fry the meat, then add apples and spinach for the side dish. Instead of wine to deglaze, broth or apple juice are also tasty.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g young spinach
800 g Pork tenderloin
2 Apples
3 Disc/s Bacon
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml dry white wine
1 Organic Lemon
2-3 TABLESPOONS Pecan kernels

Directions

1
Sort the spinach, wash and drain. Dab meat dry, cut into 8 medallions. Wash and quarter apples, remove core. Cut apples into slices.
2
Fry the bacon in a pan without fat until crispy, remove. Fry the meat in the bacon fat for approx. 3 minutes on each side. Season with salt and pepper, take out. Fry the apple in the frying fat.
3
Pour on wine, add spinach and let it collapse. Season with salt, pepper and lemon peel. Place meat on top, heat up briefly. Crumble bacon over it, topping with nuts.