Pork tenderloin with sweet potatoes and spinach

Rachel Vazquez
5 1
75 mins
75 mins


Servings: 4
  • 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


  1. 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. 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. 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. 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. 5

    Season with salt, pepper and lemon juice.

  6. 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

Categories & Tags

Main DishesMeatPork