Pork tenderloin stuffed 2

2_06035 PORK TENDERLOIN STUFFED INGREDIENTS for 4 PERSONS 450 g of spinach in small bunches, wild asparagus 200 g, 100 g of lean Minced pork, 600-700 g pork tenderloin, 3, 5 dl of nonalcoholic beer, a tablespoon of honey, jelly 5 g of meat, 30 g Bouillon, freshly ground pepper, salt, 5 cl of olive oil, 25 g of margarine.

Finely chopped: onion, one carrot, shallots, 2 celery sticks ver de Heated spinach in small bunches; Spiced meat and let it Brown.

Cut the pork fillets lengthwise to stuff, but without breaking them.

Cut the asparagus into small pieces and cook in margarine.

Stir half of the spinach with Minced pork, honey, 5 cl of beer and asparagus; Pepper with freshly ground pepper and preheat the oven to 180° Filled pork fillets with this stuffing and grilled potatoes.

Wrap fillets in aluminum foil, and close it with care, and cook the meat in the oven at 180°, fried onion, scallion, carrot and celery, for 30 minutes.

Drain the rest of the spinach, then cook them in olive oil and margarine for 12 minutes.

Withdrawn the meat from the cooking pot, degreased and inumiditelo dish with meat jelly and the rest of the beer.

Let reduce by half, strain with the help of a colander and season.

Tied up the sauce with Bouillon, cut the meat into medallions, arrange on a bed of spinach and potatoes grilled and served immediately.