Pork Tenderloin on a Spinach Bed

01Method

1. 1

   Trim the pork tenderloin and cut it into thick medallions. Mix together the soy sauce, Worcestershire sauce, herbs, salt, pepper, and oil to make a marinade, then add the pork and let it marinate. Meanwhile, melt the butter in a skillet over medium-high heat.

2. 2

   Add the tenderloin pieces to the hot buttered skillet and sear them on all sides until golden brown. Wrap the seared pieces in bacon, spoon the pan butter over them, and transfer to an oven preheated to 170 °C. Roast for approximately 15 minutes.

3. 3

   Peel the potatoes, cut them into your desired shape, and place them in a pot of cold water. Cook until tender — check by piercing with a fork.

4. 4

   Drain the cooked potatoes. Melt the butter in a skillet and fry the potatoes over high heat until golden on all sides.

5. 5

   Place the spinach in a colander and pour boiling water over it to wilt it. Immediately transfer it to a bowl of ice water and let it rest. Add the butter and garlic to a skillet and heat until the butter is melted.

6. 6

   Put the egg yolks in a bowl and, whisking constantly, slowly pour in the hot butter and garlic mixture in a thin stream. Squeeze the rested spinach thoroughly to remove any excess water, add it to the bowl with the egg yolk mixture, and stir everything together.