Serves 8
35 min
Pork Fillets With Creamed Spinach
Recipe GLPR96bb32468f2b6e
Tender, pan-seared pork fillets served alongside a luxurious spinach cream sauce enriched with fresh dill and bright lemon zest. A sophisticated main course that comes together quickly with minimal ingredients and maximum flavor.
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Ingredients
2 x 250g pork fillets, trimmed
1 tablespoon cracked black pepper
1 tablespoon olive oil
20 g butter
2 cloves garlic, crushed
2 x 250g packets frozen spinach, thawed
1 tablespoon finely grated lemon rind
2 tablespoons chopped dill leaves
1 cup single (pouring) cream
Directions
Pat the pork fillets dry with paper towels. Rub both sides generously with cracked black pepper, pressing gently so it adheres to the meat.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the pork fillets in the pan and sear for 6–7 minutes on the first side without moving them, until a golden crust forms.
Flip the fillets and cook for another 6–7 minutes until the internal temperature reaches 145°F. Transfer the cooked pork to a warm plate and tent loosely with foil.
In the same skillet, melt butter over medium heat. Add the crushed garlic and stir for about 30 seconds until fragrant, being careful not to burn it.
Add the thawed spinach to the skillet, breaking it up with a wooden spoon. Cook for 2 minutes, stirring occasionally to combine with the butter and garlic.
Reduce heat to medium-low and slowly pour in the cream, stirring gently until well combined and the spinach is coated evenly.
Stir in the lemon rind and dill leaves, mixing thoroughly. Simmer for 2 minutes just to warm through and meld the flavors.
Divide the creamed spinach among serving plates and top each portion with one pork fillet. Serve immediately while hot.
