Pork with Spinach Puree
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 448 kcal | (21 %) | ||
| Protein | 48.3 g | (49 %) | ||
| Fat | 25.7 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) |
Ingredients
- For the spinach puree
- 500 grams Spinach
- salt
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 1 tsp Pastry flour
- 150 grams Crème fraiche
- freshly ground pepper
- 1 pinch Nutmeg
- 1 bunch Chervil
- finely chopped scallions (for garnish)
- For the pork
- 400 grams Pork tenderloin
- salt
- peppers
- 1 Tbsp vegetable oil
- 125 milliliters fish stock
Preparation steps
For the spinach puree: Rinse the spinach. Blanch in a pot of boiling salted water until wilted, about 1 minutes. Drain through a sieve, squeeze out the excess moisture and finely chop. Peel and finely chop the onion and garlic.
Heat the butter. Add the onion and garlic, and cook until golden. Sprinkle in the flour and cook until fragrant. Stir in the spinach and creme fraiche, and simmer, while stirring, until thickened. Season with salt, pepper and nutmeg to taste. Rinse the parsley, shake dry, chop and stir into the spinach.
For the pork: Season with pork with salt and pepper to taste. Heat the oil in a skillet. Add the pork and cook until golden on all sides. Stir in the stock and simmer for 20 minutes. Allow the pork to rest for 5 minutes.
Slice the pork and serve on plates with the spinach puree. Serve garnished with the scallions.
