Pork Tenderloin with Honey Mustard Cream Sauce, Mushrooms and Spinach

Slice the pork tenderloin into medallions 2–3 cm thick. Season with salt and black pepper.

Heat a pan and melt the butter.

Sear the meat for 2–3 minutes per side. Remove it from the pan and set aside.

In the same pan, add the finely chopped onion, garlic, and mushrooms. Sauté until golden.

Add the mustard, honey, and cream and stir well.

Return the meat to the pan, add the fresh rosemary, and cook for another 5–7 minutes over low heat.

Wash the spinach thoroughly and drain it well.

Heat a pan and melt the butter.

Add the garlic and sauté for about 20–30 seconds, just until fragrant (be careful not to burn it).

Add the spinach to the pan — it will seem like a lot at first, but it will wilt quickly.

Sauté for 2–3 minutes, stirring, until the spinach softens.

Season with salt and black pepper, and optionally add a little cream. Stir well and remove from heat.

Serve the pork tenderloin garnished with the sautéed spinach, and enjoy the dish warm.