Method:

1. Mix the spinach with the basil. In cas you don’t have fresh basil, double the spinach and add some dried basil to the mix. Squeeze out all the moist and allow to dry even more on a towel.

2. Pre-heat the oven to 210°C

3. Add milk, egg, flour, melted butter and spinach mix to a blender and mix until you obtain a nice batter.

4. Bake crêpes from the batter that are big enough to wrap the pork tenderloins in and allow them to cool down.

5. Season the pork tenderloins with pepper and salt and color them lightly on all sides and allow to cool down.

6. Combine parmesan cheese and olives in the blender, add the rosemary, cut finely and season with pepper and salt.

7. Now, cut the puff pastry to size (thickness of the pork x 3,5), put one spinach pancake on top, spread the olive mix on top and roll the pork tenderloin in the layered puff pastry.

8. Mix egg yolks with some milk and brush the puff pastry on the outside.

9. Put the 8 puff pastries on a tray and put in the oven for about 10 minutes.

10. Meanwhile, caramelize the onion (julienne) in some butter, adding thyme. Now add the brown beef stock and allow to reduce until half.

11. Combine lettuce, tomato and some raw diced onions to a salad, season with pepper and salt and add balsamic vinegar and some olive oil to add flavor.

12. Cut the pastries in 3 even pieces and serve with the salad.