Spinach salad with potato dressing and fillet skewers

Name: Spinach salad with potato dressing and fillet skewers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 6 TABLESPOONS Olive oil; 1 (approx. 350 g) Pork tenderloin; 400 g Spinach; 500 g Potatoes; 1 Onion; 1 TABLESPOON Sugar; 6 TABLESPOONS Wine vinegar; 200 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp crushed, dried chili; 7-10 Tbsp Chervil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1-2 Garlic cloves
6 TABLESPOONS Olive oil
1 (approx. 350 g) Pork tenderloin
400 g Spinach
500 g Potatoes
1 Onion
1 TABLESPOON Sugar
6 TABLESPOONS Wine vinegar
200 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp crushed, dried chili
7-10 Tbsp Chervil

Directions

1
Peel the garlic and press it through a garlic press. Mix with 2 tablespoons of olive oil. Wash the fillet, dab dry and cut into small pieces. Put meat close together on skewers and brush with garlic oil. Wash and sort the spinach.
2
Drain the leaves well and chop them coarsely. For the dressing, peel and wash the potatoes and cut them into very small cubes. Peel and finely dice the onion. Melt the sugar in a pan until golden brown. Deglaze with vinegar. Add potatoes, onions and stock, cook for about 6 minutes. Season with salt and chili, let cool down a little. Stir in the remaining oil. Fry skewers in a pan without fat while turning for 4-6 minutes.
3
Deglaze with vinegar. Add potatoes, onions and stock, cook for about 6 minutes. Season with salt and chili, let cool down a little. Stir in the remaining oil. Fry skewers in a pan without fat while turning for 4-6 minutes. Serve skewers, salad and dressing garnished with chervil