Fillet of pork with lemon spinach - Fläskfilé med citronspenat

FILLET OF PORK WITH LEMON SPINACH
Fläskfilé med citronspenat

Tender fillet of pork, served on a bed of fresh spinach – a hearty dish without too much fat.

4 servings

1 lb 3½ oz frozen leafy spinach

2 lemons
1 bunch trimmed spring onions
1 garlic clove
½ oz butter or margarine
salt, black pepper
¾ lb fillet of pork
2 tablespoons flour
2 tablespoons olive oil
1/3 cup dry white wine
1 tablespoon finely chopped lemon grass
or ½ teaspoon grated lemon zest

Thaw the spinach and split a lemon. Squeeze one lemon half and finely shred the peel. Peel 1½ lemons and cut out the wedges from the white skin. Split the spring onions lengthwise and cut it in good 1 inch large pieces. Peel and finely chop the garlic. Heat up the fat in a saucepan and sautée the spring onions until it starts to soften. Stir in the chopped garlic and put a lid on. Let the spinach thaw completely and then get warm in the saucepan on medium heat. Flavour to taste with salt and pepper.

Cut the meat in 8 slices and flatten them lightly with your fingers. Flavour with salt and pepper and coat on both sides with flour.

Heat up the oil in a frying pan and fry the pork medallions for 1 minute on each side. Wrap them up in aluminum foil and put them in the oven at 120F. Pour the wine in the pan and make a gravy. Add lemon juice and chopped lemon grass or lemon zest. Flavour to taste with salt and pepper.

Blend the lemon wedges into the spinach. Serve sauce, spinach and meat decorated with stripes of lemon zest and with potatoes or rice.

Enjoy!

Bella