Grated Pork Tenderloin With Balsamic Vinegar Sauce

Preparation:

Preparation: Cook the fillet in a pan with 50 g of melted lard. Separately, prepare a dough by mincing the bread with the remaining lard. In another pan, cook the spinach with the butter and a pinch of salt. When the fillet is cooked, spread the lard and bread mixture over it and place in the oven under the grill. Deglaze the pan with the balsamic vinegar; store and serve.