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Stewed tenderloin on tomato spinach
Number of servings: 2
Ingredients
- Brown rice - 80 g
- Meat
- Pork tenderloins - 200 g
- Black pepper - 1 pinches
- Sweet pepper - 1 pinches
- Savory - 1 pinches
- Thyme - 1 pinches
- Soy sauce - 1/3 glasses
- White wine - 1/3 glasses
- Spinach
- Onion - 1/2 pieces
- Garlic - 1 cloves
- Spinach - 200 - 250 g
- Dried tomatoes - 5 - 6 pieces
- Lemon juice - 1/2 pieces
Cooking instructions
- Cook brown rice.
- Meat:
- Slice 200 g of tenderloin into 0.5 cm stripes.
- Mix the meat with spices: black pepper, paprika, savory, thyme.
- Shortly fry the meat, then pour 1/3 glass of soy sauce and 1/3 glass of white wine. You can skip the frying and go straight to stewing.
- Stew the meet for around half an hour. Add water when necessary.
- Spinach:
- Fry onion and garlic, then add the spinach (approx. 200-250 g) and stew. If the spinach is frozen continue frying until water evaporates.
- Add finely chopped sun-dried tomatoes (5-6 pieces) and juice of ½ lemon, mix everything thoroughly and sauté briefly.
- Magda -
