Pork & Creamed Spinach

🧂 Ingredients

• 2 pork tenderloins

  400g each
• 2 tbsp olive oil
• 2 bunches Dutch carrots
• salt & pepper
• 400 g spinach
• 1 brown onion
• 2 cloves garlic
• 20 g flour
• 1 pinch nutmeg
• 200 ml milk
• 200 ml cream
• 60 g butter

Instructions

• 1 Dice onion finely and crush garlic cloves
• 2 Add butter to a large saucepan and cook onion until soft – approx. 3 minutes,
  add garlic and cook for a further 1 minute.
• 3 Add flour and cook for 2 minutes, stirring regularly
• 4 Gradually add milk/cream mix to saucepan stirring regularly, cook for 2 minutes
  and then add the spinach
• 5 Stirring regularly cook the spinach for approx. 5 minutes until wilted and cream
  sauce thickens up
• 6 Wash carrots thoroughly or peel them, season with 1 tbsp oil, salt & pepper
• 7 Place on a baking tray and roast for 20-25 minutes at 180c
• 8 Start to cook the pork as soon as the carrots go into the oven
• 9 Season pork with salt, pepper and olive oil
• 10 Fry in a pan for 2-3 minutes until browned on outside
• 11 Place on a wire rack and cook at 180c for approx. 10-12 minutes or until
  internal temperature hits 52-55c
• 12 Remove from oven and allow to rest for a minimum of 5 minutes
• 13 Cook on direct heat on BBQ @ 200c for 6 minutes (turning after 3) and then
  finish on indirect heat for 4-6 minutes or until internal temp is 52-55c

Nutrition Info