Filetto di maiale alla camomilla con spinaci alla crema (Chamomile Encrusted Pork Tenderloin with Creamed Spinach)
Serves: 4
 
Ingredients
Spinach
  • 1 stick of butter
  • ¼ cup of flour
  • 1 cup of half and half
  • 1 Tbsp salt
  • 1 Tbsp of fresh ground pepper
  • 1.5 lbs. of fresh spinach
  • 1 nutmeg (here’s the typo – notice the preps below never call for the nutmeg)
  • 2 oz. of cream cheese
  • ½ tsp of baking soda
  • 2 oz. of Parmesan cheese
Pork:
  • 2 whole pork tenderloin
  • 1 cup of breadcrumb, finely minced
  • 10 bags of chamomile tea
  • Salt
  • Fresh ground pepper
  • 1 egg white
Instructions
Spinach
  1. In a saucepan over medium heat start the butter and let it melt, add the salt and the pepper for taste and add the flour.
  2. Turn the fire off and mix well, add the half and half and turn the fire back on low. Keep stirring until the mixture starts to thicken. [This is where I added the nutmeg]
  3. Now add the cream cheese, set aside once fully incorporated.
  4. Bring to boil a pot of water and add the baking soda. Once it is boiling put all the spinach inside and let cook till the spinach is completely wilted (about 4 minutes); strain the spinach and with the help of a towel squeeze the water out.
  5. Place the spinach in the creamy sauce and let them cook on medium for another 5 minutes, grate the cheese and add it at the end.
Pork
  1. Preheat the grill, in a food processor blend the breadcrumbs, a tbsp. of salt, some fresh pepper.
  2. Open the chamomile tea and mix into the breadcrumbs.
  3. Whisk the egg white with a little bit of water and brush the whole tenderloin.
  4. Heavily season with salt and pepper, roll the tenderloin in the bread/chamomile mixture making sure that the whole tenderloin is nicely coated with the crumbs.
  5. Place on the hot grill turning the meat so you will have even grill marks.
  6. Grill for a period of 6 to 8 minutes, let the meat rest for 5 minutes so the juice will be redistributed.
  7. Preheat the oven to 400°F and place the tenderloin in it for another 5 minutes.
  8. Slice 2 inches thick and place cut face up on the spinach.
Recipe by Bistro OneSix at https://bistroonesix.com/cafe-firenze-fabio-february/