Pork tenderloin with spinach spaetzle and wild mushroom ragout

Name: Pork tenderloin with spinach spaetzle and wild mushroom ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g frozen spinach; 300 g Flour; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 4-5 Tbsp Mineral water; 500 g mixed wild mushrooms (e.g. chanterelles, porcini, pink mushrooms); 600 g Pork tenderloin; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 red onions; 50 g diced bacon; 200 g Whipped cream; 200 ml Vegetable broth; 7 Stem(s) Oregano; 7-10 Tbsp Sugar; 2 TABLESPOONS Butter

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g frozen spinach
300 g Flour
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
4-5 Tbsp Mineral water
500 g mixed wild mushrooms (e.g. chanterelles, porcini, pink mushrooms)
600 g Pork tenderloin
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 red onions
50 g diced bacon
200 g Whipped cream
200 ml Vegetable broth
7 Stem(s) Oregano
7-10 Tbsp Sugar
2 TABLESPOONS Butter

Directions

1
Defrost the spinach. Mix flour, eggs, 1 teaspoon salt, a little nutmeg and mineral water with the dough hooks of the hand mixer to a smooth, thick dough. Let dough rest for about 1 hour. If necessary, wash and clean the mushrooms and let them drip off on a cloth. Cut large mushrooms smaller. Coarsely puree spinach and stir into the dough. Boil up plenty of salted water.
2
Turn down to medium heat. Scrape the dough over a spaetzle board into the water or press it through a potato press. Let the spaetzle stand for about 3 minutes, remove with a skimmer, rinse briefly in a sieve under cold water and drain. Process remaining dough in the same way. Wash the pork tenderloin and dab dry. Heat 1 tablespoon of oil in a frying pan and fry the meat for 3-4 minutes. Season meat with salt and pepper, take it out and put it on the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes medium heat. Peel onions and cut into slices. Drain bacon in a pan without fat, remove. Heat 1 tablespoon of oil in the bacon fat. Fry the mushrooms over a high heat for 3-4 minutes while turning. Add onions and fry briefly over medium heat. Deglaze with cream and stock and simmer for 2-3 minutes.
3
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes medium heat. Peel onions and cut into slices. Drain bacon in a pan without fat, remove. Heat 1 tablespoon of oil in the bacon fat. Fry the mushrooms over a high heat for 3-4 minutes while turning. Add onions and fry briefly over medium heat. Deglaze with cream and stock and simmer for 2-3 minutes. Wash oregano, shake dry, put some stems aside for garnishing. Pluck the remaining oregano leaves from the stalks and chop finely. Stir the oregano and bacon into the wild mushroom ragout. Season to taste with salt, pepper and a little sugar. Heat 2 tablespoons of butter in a pan. Fry the spaetzle for 3-4 minutes while turning, season with salt and pepper. Remove meat, cut into slices, arrange on plates with forest mushroom ragout and spaetzle, garnish with remaining oregano
4
Wash oregano, shake dry, put some stems aside for garnishing. Pluck the remaining oregano leaves from the stalks and chop finely. Stir the oregano and bacon into the wild mushroom ragout. Season to taste with salt, pepper and a little sugar. Heat 2 tablespoons of butter in a pan. Fry the spaetzle for 3-4 minutes while turning, season with salt and pepper. Remove meat, cut into slices, arrange on plates with forest mushroom ragout and spaetzle, garnish with remaining oregano
5
Waiting time approx. 45 minutes