Pork tenderloin with pancetta, sweet potatoes and spinach

Name: Pork tenderloin with pancetta, sweet potatoes and spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g leaf spinach; 2 Garlic cloves; 1 Onion; 5 Branches of rosemary; 2 (300 g each) Pork tenderloin; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 100 g Pancetta in thin slices; 4 TABLESPOONS Olive oil; 800 g Sweet potatoes; 50 ml Vegetable broth (instant); 7-10 Tbsp Oil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g leaf spinach
2 Garlic cloves
1 Onion
5 Branches of rosemary
2 (300 g each) Pork tenderloin
7-10 Tbsp Pepper
7-10 Tbsp Salt
100 g Pancetta in thin slices
4 TABLESPOONS Olive oil
800 g Sweet potatoes
50 ml Vegetable broth (instant)
7-10 Tbsp Oil

Directions

1
Spinach wash, clean. Peel garlic and onion. Wash rosemary, shake dry, except for something to garnish, pluck needles from the twigs and chop. Wash meat, dab dry, season with pepper, rosemary and a little salt.
2
Wrap with bacon. Heat 1 tablespoon of oil in a pan. Fry the meat for about 5 minutes, turning it over. Peel potatoes and cut into cubes. Cut garlic into slices. Put the fillets on an oiled baking tray.
3
Mix potatoes with garlic and season with salt and pepper. Spread around the meat on the tray and drizzle with 2 tablespoons of oil. Add the remaining rosemary. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 20-25 minutes.
4
In the meantime, finely dice the onion. Heat 1 tablespoon of oil and sauté the onion until translucent. Add the spinach, sauté briefly, pour on the stock and steam in a closed pot for about 5 minutes.
5
Season to taste with salt and pepper. Cut meat into slices and arrange on plates with potatoes and spinach. Garnish with rosemary.