Relatively easy to follow recipe inspired by Greek cuisine that will delight all your guests with taste and creativity.
Prep: 20 mins
Cook: 20 mins
- 4 cloves of garlic
- ½ teaspoon salt
- ¼ teaspoon pepper, ground
- 5 pcs. Dried tomatoes (oven, sun)
- 250g frozen spinach
- ¼ cup skimmed cheese or cottage cheese
- 3 tablespoons low-fat cream cheese
- 1/2 teaspoon lemon peel
- 4 pcs. pork counter fillet
- 2 tablespoons freshly squeezed lemon juice
- 2 tsp. mustard
- 1/4 tsp. oregano
- Preheat the oven.
- Thaw the spinach, dry it and chop it finely.
- Heat a non-stick coating at medium heat and grease it.
- Put two cloves of garlic and saturate for a minute.
- Add 1/4 tsp. salt, 1/8 tsp. pepper, tomatoes and spinach, then satin until moisture evaporates.
- Remove from the heat, mix with cheese and lemon peel.
- Cut each of the pork fillets through the middle to form a pocket.
- Put about ¼ cup spinach mixture in each pocket.
- Sprinkle the meat with the rest of the salt and pepper.
- Put the pork fillets in a ribbed pan, greased with fat.
- Mix the remaining 2 cloves of garlic, lemon juice, mustard and oregano in a bowl, then mix well.
- Smear each pork fillet with the mustard mixture.
- Bake for 6 minutes, then turn the pork.
- Grease the other side of the meat, then bake until ready.
Usually, the best meat for trainees is considered to be chicken, however, if not excessively consumed, pork meat can also be a very viable part of your nutritional arsenal, as it is rich in vitamins from the B group (B1, B2, B3, B6, etc.)
Make sure to bring diversity into your nutrition, as there is no “optimal food” – Eat chicken, fish, calf, pork, etc.
Every food can give your body quality energy, which is different in parameters (macronutrient ratios, time for digestion, etc.), depending on the type of food.