Pork tenderloin with sweet potatoes and spinach
easy
75 mins
75 mins
Ingredients
- 2 Garlic cloves
- 3 small twigs rosemary
- 800 g Sweet potatoes
- 7-10 Tbsp (or 1.1 kg pumpkin)
- 2 Pork fillets
- 7-10 Tbsp (à ca. 300 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g airborne ital. Bacon in thin slices (e.g. pancetta, as a substitute for bacon)
- 4 TABLESPOONS + some olive oil
- 1 medium onion
- 1 kg leaf spinach
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel the garlic and cut into thin slices. Wash the rosemary and shake dry. Chop 1 sprig coarsely. Pluck off the rest of the needles and chop them. Peel and wash sweet potatoes and cut them into small pieces.
- 2
Wash the fillets if necessary and dab dry. Season with salt, pepper and chopped rosemary. Wrap the bacon tightly around the fillets. Heat 1 tablespoon of oil in a frying pan. Fry the fillets on all sides at high heat for about 5 minutes.
- 3
Place the fillets on an oiled baking tray. Spread sweet potatoes all around. Sprinkle garlic and rosemary pieces over them, drizzle 2 tablespoons of oil over the potatoes and season with salt and pepper. Bake in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for 20-30 minutes.
- 4
Peel and finely chop the onion. Clean the spinach, wash thoroughly and drain. Heat 1 tablespoon of oil in a saucepan. Sauté the onion until transparent. Add dripping wet spinach, cover and stew for about 5 minutes until it has collapsed.
- 5
Season with salt, pepper and lemon juice.
- 6
Wrap the fillets in aluminium foil and let them rest for a short time. Then cut into slices. Serve with sweet potatoes and spinach.
Nutrition Facts
710 kcal
50 g
35 g
43 g
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