Sauerkraut pan with pork filet

Name: Sauerkraut pan with pork filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 500 g pork tenderloin, 2 tablespoons oil; 7-10 Tbsp salt, pepper, sugar; 1 can(s) (850 ml) Sauerkraut; 3-4 Tbsp Ajvar (Paprika preparation; glass); 500 g fresh spaetzle (refrigerated shelf); 1⁄2 Federation flat leaf parsley

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
500 g pork tenderloin, 2 tablespoons oil
7-10 Tbsp salt, pepper, sugar
1 can(s) (850 ml) Sauerkraut
3-4 Tbsp Ajvar (Paprika preparation; glass)
500 g fresh spaetzle (refrigerated shelf)
1⁄2 Federation flat leaf parsley

Directions

1
Peel and chop the onion. Wash the meat, dab dry and cut into 1⁄2 cm thin slices. Heat the oil in a large pan and fry the meat. Season with salt and pepper and take out.
2
Has the cold already hit you? According to Finnish studies, vitamin C ensures that we get back on our feet more quickly. Even a medium-sized orange covers our daily requirements.
3
Cook spaetzle in boiling salted water according to package instructions. Wash parsley and shake dry, chop finely. Heat meat in sauerkraut again, season to taste. Drain spaetzle and sprinkle with parsley.
4
Dazu: Fresh cream.