Pork tenderloin with bread, spinach and white bean dumplings Recipe

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.