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  • Pork tenderloin with bread, spinach and white bean dumplings

    1 vote
    Pork tenderloin with bread, spinach and white bean dumplings
    Prep: 2 hours Cook: 25 min Servings: 2
    by Easy Cook - Laka kuharica
    488 recipes
    >
    Simply prepared meat, marinated in wine and garlic, is accompanied by the deliciously unusual dumplings.

    Ingredients

    • 500 g pork tenderloin
    • 3 tbs olive oil (1 + 2)
    • Marinade:
    • 150 ml white wine
    • 4 cloves garlic, thinly sliced
    • 1 bay leaf
    • 1 tbs cracked dried red chili pepper
    • 1/2 tsp sea salt
    • 1/4 tsp ground black pepper
    • Dumplings:
    • 6 slices wholewheat toast or bread
    • 150 - 200 ml water
    • 100 g baby spinach
    • 1 clove garlic, chopped
    • 150 g small white beans from a can, washed and drained
    • Fresh cilantro leaves, chopped
    • Fresh basil leaves, chopped
    • 1/2 tsp sea salt
    • 1/4 tsp ground black pepper

    Directions

    1.
    Trim any visible fat from the pork tenderloin and cut it into approx. 4 cm thick slices. Lightly flatten with the meat mallet. Place in a shallow dish.
    2.
    For the marinade, mix and combine all the ingredients. Pour over the meat, cover and refrigerate for at least 2 hours, even better overnight.
    3.
    Remove the meat from the marinade (keep the marinade), lightly dry with the paper towel and sauté in 2 tablespoons of olive oil for 2 minutes on each side.
    4.
    Add the marinade and bring to a boil. Lower the heat and cover with a lid. Let it cook for 20 minutes.
    5.
    Meanwhile, cut the bread into small pieces, place in a large bowl and add water. Stir and allow to stand for about 5 minutes to get all the bread soaked.
    6.
    Sauté briefly garlic in 1 tablespoon of olive oil, add spinach and sauté until wilted.
    7.
    Add the bread - without draining it - and white beans, stir, cook for 2-3 minutes, stirring constantly.
    8.
    Add chopped coriander and basil, sea salt and pepper, stir well. Remove from the heat and let it cool slightly.
    9.
    Form with a large spoon or wet hands dumplings and serve with meat topped with the frying pan drippings.

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