Pork Bellyngton

(Jacques invented this name because we did not have Beef and I was inspired by Beef Wellington)


1 puff pastry sheet

800 gr pork fillet

500 gr of fresh spinach

extra virgin olive oil

salt and pepper

Sautée spinach with salt, pepper and extra virgin olive oil, you may add garlic if you like.

Take another sauce pan and sautée the pork fillet for 4 minutes (2 minutes per side).

On a puff pastry sheet, place the spinach in the middle and on top of them the fillet, close it and put it in the oven at 180° C for 40 minutes.

Serve with your gravy or as it is.

Very light and tender.

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