Spätzle fillet pan au gratin

Name: Spätzle fillet pan au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Spätzle; 7-10 Tbsp salt, white pepper; 500 g Pork tenderloin; 2-3 medium-sized tomatoes; 1 medium onion; 1-2 TABLESPOONS oil, 1 tablespoon tomato paste; 150 g Whipped cream; 1-2 TEASPOONS clear broth (instant); 7-10 Tbsp Grease; 75-100 g medieval Gouda; 7-10 Tbsp Basil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Spätzle
7-10 Tbsp salt, white pepper
500 g Pork tenderloin
2-3 medium-sized tomatoes
1 medium onion
1-2 TABLESPOONS oil, 1 tablespoon tomato paste
150 g Whipped cream
1-2 TEASPOONS clear broth (instant)
7-10 Tbsp Grease
75-100 g medieval Gouda
7-10 Tbsp Basil

Directions

1
Cook the spaetzle in boiling salted water for about 15 minutes. Wash and dry the pork fillet and cut it into about 12 slices. Wash and roughly dice the tomatoes. Peel and finely dice the onion
2
Heat the oil in a large frying pan. Fry the medallions for 1-2 minutes on each side. Season with salt and pepper, remove
3
Sauté onion in the frying fat. Add tomatoes and braise for 2-3 minutes. Stir in the tomato paste, sweat briefly. Deglaze with 1/4 l water and cream, bring to the boil. Dissolve stock in it, simmer for about 3 minutes. Season tomato cream with salt and pepper. Drain the spaetzle and fold into the sauce
4
Place the spaetzle in four greased ramekins (or in a large mould). Arrange 3 medallions on each. Grate the cheese and sprinkle over it. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes. Garnish with basil