Spätzle with pork tenderloin in onion sauce

Name: Spätzle with pork tenderloin in onion sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Pork tenderloin (approx. 400 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 small onions; 50 g streaky smoked bacon; 600 g Broccoli; 1 TABLESPOON Flour; 1/4 l Meat broth; 100 g Whipped cream; 500 g fresh spaetzle (refrigerated shelf)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Pork tenderloin (approx. 400 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 small onions
50 g streaky smoked bacon
600 g Broccoli
1 TABLESPOON Flour
1/4 l Meat broth
100 g Whipped cream
500 g fresh spaetzle (refrigerated shelf)

Directions

1
Wash the pork tenderloin and pat dry. Season with salt and pepper. Heat oil in a pan. Brown the meat in it all around, take it out and put it on the fat pan of the oven.
2
Continue roasting in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Peel onions and cut into thin rings. Dice bacon. Clean broccoli, divide into small florets and wash.
3
Put broccoli in boiling salted water and cook for about 8 minutes. Heat the frying fat. Fry the bacon in it. Add onions, fry for about 3 minutes, dust with flour. Add stock and cream and boil up while stirring.
4
Season to taste with salt and pepper. Keep sauce warm. Leave the pasta to stand in boiling salted water for about 1 minute, pour onto a sieve and drain. Drain broccoli. Arrange spaetzle, meat, broccoli and sauce on plates.