Pork Tenderloin with Spinach Parmesan Crust

For the pork tenderloin with spinach-parmesan crust, drain the spinach leaves and grate the parmesan (not too fine). Beat the egg whites with 1 pinch of salt until stiff. Mix in the Parmesan and spinach leaves.

If desired, add some garlic – according to taste (Parmesan is usually spicy, so be careful when seasoning). Preheat the oven to 200 °C and line a baking tray with baking paper.

Heat 1-2 tablespoons of oil in a large frying pan and sear the meat whole in it for about 3 minutes on each side over high heat, remove. Let rest for about 2 minutes and then cut into slices about 1.5 cm thick.

Place side by side on the baking sheet and top with the Parmesan-Spinach mixture. Turn on the oven grill, place the tray in the hot oven and bake the cutlets in it for about 10-15 minutes at 200 degrees until the crust has taken color.

Lift onto a warmed platter and serve the parmesan crusted oven cutlets immediately.

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