Carbonade with spinach in sauce
2 servings
15 minutes
Pork loin with spinach in sauce is a refined dish of European cuisine that combines the rich flavor of pork with the delicate texture of creamy spinach sauce. Fresh spinach sautéed with onions and garlic complements the meat with bright notes, while blue cheese adds piquancy and depth of flavor to the dish. This dish is perfect for a cozy family dinner or a festive lunch due to its harmonious flavor palette and appetizing appearance. Serving it with a light cheese crumble completes the composition, adding a pleasant contrast of textures. Historically, such meat dishes with sauces have been popular in European gastronomic traditions, especially in French and Italian cuisine where balance of taste and aesthetics of presentation are valued.
1
Pound the pork, season it, and fry in olive oil on both sides for 2 minutes on high heat.
- Carbonade (cured pork loin): 2 pieces
- Olive oil: 2 teaspoons
2
In the same pan, melt the butter and sauté the thinly sliced onion and garlic for 3 minutes.
- Butter: 10 g
- Onion: 1 head
- Garlic: 2 cloves
3
Add spinach, cream, and crumbled blue cheese.
- Spinach: 200 g
- Heavy (double) cream: 50 ml
- Blue cheese: 30 g
4
Heat for 2 minutes until the cheese melts.
5
Serve, lightly sprinkled with cheese crumbs.
- Blue cheese: 30 g
