Gratinated spaetzle pan with pork filets

Name: Gratinated spaetzle pan with pork filets
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Spätzle; 7-10 Tbsp Salt; 2 Pork fillets (approx. 300 g each); 1 TABLESPOON Oil; 2 medium-sized tomatoes; 1 medium onion; 7-10 Tbsp Pepper; 250 g Whipped cream; 150 ml clear broth (instant); 1 TABLESPOON Butter or margarine; 100 g medieval Gouda cheese; 7-10 Tbsp Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Spätzle
7-10 Tbsp Salt
2 Pork fillets (approx. 300 g each)
1 TABLESPOON Oil
2 medium-sized tomatoes
1 medium onion
7-10 Tbsp Pepper
250 g Whipped cream
150 ml clear broth (instant)
1 TABLESPOON Butter or margarine
100 g medieval Gouda cheese
7-10 Tbsp Basil

Directions

1
Cook the spaetzle in boiling salted water for about 15 minutes. In the meantime, wash the pork fillets, dab dry and cut into about 12 medallions. Heat oil in a large pan and fry the medallions in it for about 6 minutes while turning.
2
In the meantime wash, clean and chop the tomatoes. Peel and finely chop the onion. Take out medallions and put aside. Season with salt and pepper. Sauté onion in the frying fat.
3
Add the tomatoes and braise for 2-3 minutes. Deglaze with cream and stock and bring to the boil. Season with salt and pepper. Drain spaetzle, drain and stir in fat. Then put them into the ramekins (approx. 18 cm Ø; 300 ml content).
4
Put approx. 3 medallions each in 1 casserole dish. Drizzle tomato sauce over them. Coarsely grate the cheese, spread on the medallions and spaetzle and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 10 minutes.
5
Serve afterwards and garnish with basil.