Pork Tenderloin With Bread, Spinach and White Bean Dumplings

Pork Tenderloin With Bread, Spinach and White Bean Dumplings created by Laka

Simply prepared meat, marinated in wine and garlic, is accompanied by the deliciously unusual dumplings.

Ready In:
2hrs 25mins
Serves:
Units:

ingredients

directions

  • Trim any visible fat from the pork tenderloin and cut it into approximately 4 cm thick slices. Lightly flatten with the meat mallet. Place in a shallow dish.
  • For the marinade, mix and combine all the ingredients. Pour over the meat, cover and refrigerate for at least 2 hours, even better overnight.
  • Remove the meat from the marinade (keep the marinade), lightly dry with the paper towel and sauté in 2 tablespoons of olive oil for 2 minutes on each side.
  • Add the marinade and bring to a boil. Lower the heat and cover with a lid. Let it cook for 20 minutes.
  • Meanwhile, cut the bread into small pieces, place in a large bowl and add water. Stir and allow to stand for about 5 minutes to get all the bread soaked.
  • Sauté briefly garlic in 1 tablespoon of olive oil, add spinach and sauté until wilted.
  • Add the bread - without draining it - and white beans, stir, cook for 2-3 minutes, stirring constantly.
  • Add chopped coriander and basil, sea salt and pepper, stir well. Remove from the heat and let it cool slightly.
  • Form with a large spoon or wet hands dumplings and serve with meat topped with the frying pan drippings.
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RECIPE MADE WITH LOVE BY

@Laka
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@Laka
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"Simply prepared meat, marinated in wine and garlic, is accompanied by the deliciously unusual dumplings."

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  1. Laka
    Pork Tenderloin With Bread, Spinach and White Bean Dumplings Created by Laka
  2. Laka
    Simply prepared meat, marinated in wine and garlic, is accompanied by the deliciously unusual dumplings.
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