Potato and spinach casserole with pork tenderloin

Name: Potato and spinach casserole with pork tenderloin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 200 g young spinach; 1 Onion; 25 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 85 g Comté cheese; 15 g Flour; 125 ml Milk; 125 ml Vegetable soups; 500 g Pork tenderloin; 1 TABLESPOON Oil; 50 g flaked almonds

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
200 g young spinach
1 Onion
25 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
85 g Comté cheese
15 g Flour
125 ml Milk
125 ml Vegetable soups
500 g Pork tenderloin
1 TABLESPOON Oil
50 g flaked almonds

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Wash spinach and spin dry well. Peel onion, halve and finely dice. Heat 10 g butter in a pan. Sauté the onion for about 3 minutes.
2
Add the spinach and let it collapse. Season to taste with salt, pepper and nutmeg.
3
Grate cheese. Melt 15 g butter. Stir in flour and sweat briefly. Add milk and stock while stirring and let simmer for 5-8 minutes while stirring. Stir in 50 g cheese, season with salt and nutmeg.
4
Drain the potatoes, rinse briefly in cold water and peel. Cut the potatoes into slices. Dab meat dry and cut into medallions. Heat oil in a pan. Season medallions with salt and pepper and fry them in the pan on both sides.
5
Spread the potatoes fan-shaped in a greased casserole dish, with the spinach in between. Don't put too many potatoes in the middle to leave room for meat. Spread the meat in the middle and pour the sauce over it.
6
Sprinkle 35 g cheese and flaked almonds on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes.