A recipe for kremanadle with spinach and potatoes, a classic recipe for a treat, which you can serve for lunch or dinner.
Krmenadle with spinach and potatoes - Recipes and Cookbook online
Recipe for kremanadle with spinach and potatoes, a classic recipe for a delicacy, which you can serve for lunch or dinner.
- 800 g pork loin (or 4 pieces)
- 1 spoon of mustard
- 1 tablespoon thyme (spice)
- 1 tablespoon of orange juice
- 1 tablespoons of olive oil
- 500 g of new potatoes
- 50 g of butter
- 1 red onion (finely chopped)
- 2 cloves garlic (crushed)
- 300 g of young spinach
- 125 ml of cooking cream
- so
- beaver
- In a mixing bowl, add the chickpeas, mustard, thyme, orange juice and half a tablespoon of olive oil. Mix well, so that the sterns are well coated with all the ingredients. Cover the mixing bowl with cling film and let it rest for 20 minutes.
- Wash the new potatoes well and put them in the cooking pot. Pour cold water to cover the potatoes. Place on high heat until the water boils. When the water boils, reduce the temperature and cook for about 15 minutes, until the potatoes are soft. When the potatoes are done, drain them and place them on a clean kitchen towel to drain. Place the potatoes on a paper towel and gently press each piece to break it up. Heat and melt half the amount of butter in a saucepan and add the potatoes. Shake the pot every few minutes to combine the butter and potatoes.
- Drain the ribs from the marinade and put them in a heated grill pan. Cook on each side for 3-5 minutes (depending on how well you want it cooked). When the transoms are ready, put them on a heated plate and wrap them in cling film to keep them juicy.
- Add the marinade to the pan and cook for about 2 minutes. Pour the sauce into a sauce pan and leave it for later.
- Heat a frying pan over medium heat and add the remaining half of the butter. Add the red onion and garlic and fry for about 5 minutes, until the onion softens. Add spinach and sour cream and cook for about 5 minutes. Salt and pepper to taste.
- Serve the pork tenderloin on large plates, topped with marinade sauce, with spinach and potatoes.
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