A recipe for Phase 3: pork fillet on spinach with pomegranate
1 serving pork fillet
1 serving fresh spinach
1 TBsp. pomegranate seeds
Spices: salt, pepper, vegetable broth, nutmeg
Remove the seeds from the pomegranate peel. Wash pork fillet, cut into finger-thick slices, dry well with paper towel, season with salt and pepper. Sauté in a frying pan and continue cooking over medium heat. Clean, wash and drain the spinach. Steam the spinach briefly in hot vegetable stock. Season with nutmeg and pepper, sprinkle pomegranate seeds on top and serve with the pork fillet.