-
Pork tenderloin with bread, spinach and white bean dumplings
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.Useful Links
Share Recipe
Similar Recipes
Leave a review or comment
