Pork Tenderloin With Bread, Spinach and White Bean Dumplings

READY IN: 2hrs 25mins




  • 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.