GR
EN
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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
45 minutes
INGREDIENTS
500 g pork tenderloin cut into slices
150 g DODONI Halloumi cheese cut into cubes
450 g baby spinach
25 g cow butter
Oil for sautéing 
2 garlic cloves
4 tbsp mustard
4 tbsp honey
Juice from half a lemon
Salt - Pepper
PREPARATION 
Cover the bottom of a deep-frying pan with a lid or a shallow pot with oil.
EXECUTION 
Add a spoonful of butter to the oil to prevent it from splattering.
Once heated, sauté the garlic.
Remove the garlic after flavouring the oil.
Carefully place the tenderloin on the frying pan and sear for two minutes on each side.
When golden brown, add the lemon juice, mustard, honey, a little salt and pepper and simmer for about 35 minutes.
If all liquid has been absorbed, add half a glass of water.
Add the Halloumi and baby spinach 5 minutes before turning the heat off and let boil together.
Serve with freshly ground pepper.
