Pork tenderloin with tomato-spinach

Name: Pork tenderloin with tomato-spinach
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 pack of deep-frozen leaf spinach (750 g); 4 Tomatoes; 1 Onion; 75 g Gouda cheese; 12 Stem(s) Thyme; 12 Pork medallions (approx. 50 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 1 TEASPOON Butter; 7-10 Tbsp grated nutmeg; 8 discs (15 g each) Baguette bread

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 pack of deep-frozen leaf spinach (750 g)
4 Tomatoes
1 Onion
75 g Gouda cheese
12 Stem(s) Thyme
12 Pork medallions (approx. 50 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
1 TEASPOON Butter
7-10 Tbsp grated nutmeg
8 discs (15 g each) Baguette bread

Directions

1
Bring the spinach and 150 millilitres of water to the boil, cover and allow to defrost over medium heat for 15 to 18 minutes. Stir from time to time. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel onion and cut into small cubes.
2
Cut cheese into small cubes. Wash thyme and dab dry. Dab pork medallions dry and tie with kitchen string, tying one thyme stalk each, then season with salt and pepper. Heat the oil in a pan and fry the medallions, possibly in portions, first all around, then fry on each side for two to three minutes and keep warm. Heat the butter in a pan and sauté the onion cubes for two to three minutes. Drain the spinach and add. When the spinach is hot, season with salt, pepper and nutmeg. Stir in tomatoes and gouda cubes and serve immediately. Arrange medallions on the spinach.
3
Heat the butter in a pan and sauté the onion cubes for two to three minutes. Drain the spinach and add. When the spinach is hot, season with salt, pepper and nutmeg. Stir in tomatoes and gouda cubes and serve immediately. Arrange medallions on the spinach. Serve with baguette