Pork Medallions Stuffed with Spinach

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.

Related Recipes:

Pork Medallions with Onion CrustSpinach is not everyone’s cup of tea? With this recipe it is: Halve the onions and cut into tender... Pork Tenderloin in a Corn Husk with Garlic JuicesSeason pork tenderloin with salt, pepper and a little caraway. Fry fillet in 4 tbsp hot oil on all sides, lift... Monkfish with Spinach Potatoeshalf an hour, easy For the spinach potatoes: Clean spinach leaves, that is, remove stems, if necessary, break... Espresso Chicken Medallions with Celery PolentaCrush the tomato paste in a mortar with the garlic. Add the honey, olive oil, thyme leaves, allspice seeds and... Saffron Spinach Ravioli with Smoked Trout and Sesame ButterFor the saffron pasta dough: Simmer saffron in a little hot water. Knead all ingredients into a dough and rest... Small Rabbit Terrine(*) pie dish (quiche dish) of about 7dl capacity, enough for 4 people. Season the rabbit fillets with salt... Spinach CroquettesRinse spinach, make 5 min in salted water, drain and squeeze. Chop in a food processor or with a kitchen knife... Pork Medallion with Gorgonzola Sauce – *(*) Pork medallion with Gorgonzola sauce and baker’s potatoes. Preheat oven to 200 °C (convection oven... LechonFor the lechon, wash the pork under running water and make sure the hair on the skin is shaved. In a saucepan... Spinach Feta Cheese Pockets with Wild GarlicFor the spinach feta cheese pockets with wild garlic Wash and dry spinach leaves and wild garlic. Roughly chop...