Pork Medallions Stuffed with Spinach

Rating: 3.31 / 5.00 (13 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

Pork medallions:



For the pork medallions with spinach stuffing, cut off the ends of the fillet so that you get a roll. Finely chop the ends for the filling. Then slice the fillets lengthwise to 1/4 of the diameter, unfold and pat flat.

For the filling, saute the onion in half the butter until translucent and remove from the pan. Then saute the spinach with 20g of butter in the pan until done. Mix the minced meat with the chopped fillet ends, onions, spinach, parsley, egg, salt and thyme. Season with nutmeg and cayenne pepper.

Season the fillets with salt and pepper and spread with the filling. Then roll up and wrap with a thread. Season the outside of the fillet rolls with salt and pepper. Preheat the oven to 175 degrees. Heat the olive oil and butter in a roasting pan and sauté the garlic clove in it. Then remove the garlic from the roaster and sear the fillets in the fat on all sides.

Cover the meat and cook in the oven for 30 to 40 minutes. The last 10 minutes, remove the lid and baste with gravy. Slice the pork medallions with spinach stuffing to serve.

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