Stuffed Pork Tenderloin Wrapped in Bacon with Polenta Roll

Sauté the onion in olive oil. Add the chopped spinach, stew a little bit until soft. Season with salt, pepper and nutmeg (freshly grated). Finally, add the cheese and cool a little bit. Poke a hole in the fillets with a kitchen knife. Pour in the spinach and cheese mixture. Season fillets with salt and pepper, cover with bacon. Heat oil in a frying pan, brown pork fillets in it. Roast in oven heated to 220 °C for about 15 minutes.

Mix milk, flour and eggs to a pancake dough. Bake pancakes in a coated frying pan.

For the polenta, bring milk, water and salt to a boil. Fold in the corn semolina and the remaining ingredients. Allow the polenta to swell, then cool.

Fill the pancakes with polenta, brush the edges with egg white and wrap in cling film. Store in the refrigerator until further use. Cut polenta roll into slices, fry in a little bit of butter before serving.

Arrange stuffed pork tenderloin with the polenta roll on plates.

Our tip: Use bacon with a subtle smoky note!

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