Medallions with spaetzle and broccoli

Name: Medallions with spaetzle and broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g Broccoli; 600 g Pork tenderloin; 4-8 Stem(s) Thyme; 2 TABLESPOONS Walnut kernels; 250 g Spätzle; 1-2 TABLESPOONS Oil; 1⁄8 l Red wine; 1 coated Tsp Meat broth; 3-4 Tbsp Sauce thickener; 2-3 TABLESPOONS Butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g Broccoli
600 g Pork tenderloin
4-8 Stem(s) Thyme
2 TABLESPOONS Walnut kernels
250 g Spätzle
1-2 TABLESPOONS Oil
1⁄8 l Red wine
1 coated Tsp Meat broth
3-4 Tbsp Sauce thickener
2-3 TABLESPOONS Butter
7-10 Tbsp Kitchen yarn

Directions

1
Boil up plenty of salted water. Clean and wash the broccoli and cut it into florets. Dab fillet dry and cut into 8 medallions. Wash the thyme. Wrap each medallion with thyme stalks if necessary and tie up with kitchen string (or pluck thyme leaves from 4 stalks).
2
Cook the spaetzle in boiling water for about 15 minutes (see package instructions). Heat the oil in a pan. Fry the medallions on each side. Fry over medium heat for 5-6 minutes.
3
Season with salt and pepper.
4
Add the broccoli to the spaetzle after about 10 minutes. Bring to the boil again and cook for about 5 minutes. Remove the meat and keep warm. Dissolve the meat with 1⁄8 l water and red wine. Stir in broth and thyme and let it boil down for about 5 minutes.
5
Thicken the sauce and season to taste.
6
Drain the spaetzle and broccoli. Mix with butter and nuts, season. Serve with meat and sauce.