Spinach is not everyone’s cup of tea? With this recipe it is:
Halve the onions and cut into tender strips. In a coated frying pan, roast in 50 g hot butter until golden brown and cool. Beat the remaining butter with the whisks of a mixer for 5 minutes until creamy.
Add mustard, thyme and parsley and season with 1/2 tsp salt, pepper and paprika powder. Stir cooled onions with fried onions and bread crumbs into butter and set aside to cool.
Season the pork medallions with salt and pepper. In a coated frying pan over medium heat, sear in hot oil for 5 min on all sides.
Place the medallions on a baking sheet and spread the onion mixture evenly over the meat. Bake in the heated oven on the 2nd rack from the bottom at 200 °C (gas 3, convection oven 180 °C ) for 6-7 min.
Arrange on plates and serve with spinach leaves. Baguette goes well with it.
No chance of tears: before cutting, simply immerse the onions in ice-cold water.