Sauerkraut pan with pork filet

Name: Sauerkraut pan with pork filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 750 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 can(s) (850 ml) Sauerkraut; 3-4 Tbsp Ajvar (Paprika preparation; mild); 500 g fresh spaetzle (refrigerated shelf); 1⁄2 Federation Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
750 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 can(s) (850 ml) Sauerkraut
3-4 Tbsp Ajvar (Paprika preparation; mild)
500 g fresh spaetzle (refrigerated shelf)
1⁄2 Federation Parsley

Directions

1
Peel and chop the onion. Dab meat dry and cut into slices. Heat the oil in a flat frying pan with lid. Fry the meat for 2-4 minutes on each side. Season and remove.
2
Boil up about 2 l salted water. Sauté onion in hot frying fat. Add sauerkraut and ajvar. Season with salt, pepper and 1 pinch of sugar. Cover and stew for about 15 minutes.
3
Cook the spaetzle in the boiling salted water for about 2 minutes. Wash parsley, shake dry, pluck off leaves and chop. Drain the spaetzle and let it drain.
4
Add meat to the sauerkraut and heat. Season to taste with salt and pepper, sprinkle with parsley and serve with spaetzle. Crème fraîche tastes good with it.