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Ingredients (2 servings)
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400 g TANN ausgelöstes Schweinskarree
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100 g Sennerei Schnifis Voralberger Bergkäse g.U.
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600 g Iglo Cremespinat
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Öl, Salz, Pfeffer
Preparation
- Cut the pork loin into thick steaks, season with salt and pepper, and sear on both sides in a pan with a little oil.
- Place the steaks in a baking dish, top generously with the mountain cheese, and bake in the oven at 200 degrees for about 15 minutes until golden brown.
- Meanwhile, heat the creamed spinach in a pot over medium heat, stirring occasionally.
- Serve the baked pork loin together with the warm creamed spinach on plates.
