Fried Pork Tenderloin with Mushroom Leaf Spinach

Defrost the spinach and squeeze well, place on kitchen paper to drain.

Wash the pork fillets, dab dry, salt and pepper. Heat the oil in a pan and fry the meat on both sides for about 10 minutes, remove and wrap in aluminum foil and let rest.

Remove the oil from the pan and add the butter, sauté the mushrooms and the onion cut into strips, add the chopped garlic and some thyme, salt and pepper. Deglaze with the white wine and let it boil down for 3 minutes, add Rama Cremefine to boil and crumble in the KNORR gravy cubes.

Add the spinach leaves and cook without a lid for 5 minutes.

Remove the meat from the aluminum foil and heat it up again in the pan with the vegetables.

Slice the pork tenderloin and serve with the vegetables.

Preparation Tip:

It goes well with ribbon noodles.

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