Sliced pork à la Mama

Name: Sliced pork à la Mama
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Mushrooms; 1 glass (720 ml) Gherkins; 2 Onions; 600 g Pork tenderloin; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Thyme; 1-2 TEASPOONS Flour; 250 ml Vegetable broth (instant); 1-2 TABLESPOONS Mustard; 200 g Whipped cream; 200 g ripened cream; 7-10 Tbsp Curry Powder; 7-10 Tbsp Lemon juice; 1 TABLESPOON Butter; 600 g fresh spaetzle

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Mushrooms
1 glass (720 ml) Gherkins
2 Onions
600 g Pork tenderloin
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Thyme
1-2 TEASPOONS Flour
250 ml Vegetable broth (instant)
1-2 TABLESPOONS Mustard
200 g Whipped cream
200 g ripened cream
7-10 Tbsp Curry Powder
7-10 Tbsp Lemon juice
1 TABLESPOON Butter
600 g fresh spaetzle

Directions

1
Clean and shine the mushrooms. Drain gherkins and cut into slices. Peel and halve onions and cut them into strips. Cut pork fillet into strips. Heat 1 tablespoon of oil in a pan.
2
Sauté the meat in portions and season with salt and pepper. Remove meat from the pan and heat 2 tablespoons of oil in the pan. Fry the mushrooms for 2-3 minutes. Fry the onions for the last minute.
3
Wash the thyme, dab dry and chop the leaves of 2 stems coarsely. Dust the mushrooms with flour, roast them briefly, then deglaze with broth. Bring to the boil while stirring, then add mustard, cream, thyme and sour cream.
4
Season the sauce with salt, pepper, some curry and lemon juice and let it simmer for 2-3 minutes. Heat butter in a pan and fry the spaetzle lightly in it. Add meat and cucumber to the mushrooms.
5
Arrange the shredded meat in a bowl and garnish with thyme. Serve with spaetzle.