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Ingredients (2 servings)
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400 g ausgelöstes Schweinskarree
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450 g Cremespinat
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100 g Bergkäse
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1 Stk. Halbbaguette
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Salz, Pfeffer, Öl
Preparation
- Cut the pork loin into two equal-sized steaks, season with salt and pepper, and sear on both sides in a pan with a little oil.
- Heat the creamed spinach in a small pot over medium heat until completely thawed and creamy.
- Place the seared steaks in a baking dish, spread the creamed spinach on top, and sprinkle with the coarsely grated mountain cheese.
- Bake in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 15 minutes until golden brown.
- Remove the baked meat from the oven and serve alongside the fresh half baguette.
