Creamy Spinach with Pork Tenderloin
By chef Gulasch
A winter dish that will warm you up. Sautéed spinach with grenaille potatoes and a creamy sauce and pork tenderloin.
- 19 min
- total
- Easy
- level
4 min prep · 15 min cook
What you will need
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Pork tenderloin 200 g -
Fresh Spinach 0.5 pcs -
Baby Potatoes 150 g
-
Double Cream 60 ml -
Onion 0.5 pcs -
Garlic 1 clove
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 👩🍳✨
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Cook the potatoes. Place the washed potatoes in boiling salted water and cook over medium heat for about 15-20 minutes, until tender; alternatively, you can cut them in half to shorten the cooking time
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Chop the onion. Dice the onion into small cubes
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Chop the garlic. Finely chop the garlic
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Sear the pork tenderloin. Season the tenderloin with salt and pepper and sear it in a pan over medium heat for about 4 minutes on each side until golden brown, then set it aside
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Saute the onion and garlic. In the same pan, saute the onion and garlic over medium heat for about 3 minutes, until softened
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Add the spinach, cream, and cook. Add the spinach and cream and cook over low heat until the spinach wilts and reduces in volume, then season with salt and pepper
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Serve. Serve 🍽️✨
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