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Ingredients (2 servings)
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400 g Schweinskarree
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600 g Cremespinat
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100 g Rahmbrie
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Öl, Salz, Pfeffer, Muskatnuss
Preparation
- Slowly thaw and heat the creamed spinach in a pot over medium heat. Season with salt, pepper, and a little nutmeg.
- Cut the pork loin into medallions and season with salt and pepper. Sear in a pan with a little oil on both sides until the meat is cooked through.
- Cut the brie into small pieces and stir into the hot creamed spinach until the cheese has melted.
- Arrange the fried pork loin together with the creamy cheese spinach on plates and serve.
