Stuffed pork loin with spaetzle in red wine onion sauce

Name: Stuffed pork loin with spaetzle in red wine onion sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 3 Onions; 1 Carrots; 8 Stem(s) Thyme; 30 g Walnut halves; 75 g Double cream cream cheese; 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 loin of pork with rind (1-1,2 kg); 750 g green beans; 1 TABLESPOON Oil; 150 ml dry red wine; 1 TEASPOON Cornstarch; 7-10 Tbsp Sugar; 2 TABLESPOONS Butter; 1 package (500 g) fresh spaetzle (refrigerated shelf); 7-10 Tbsp grated nutmeg; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

3 Onions
1 Carrots
8 Stem(s) Thyme
30 g Walnut halves
75 g Double cream cream cheese
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 loin of pork with rind (1-1,2 kg)
750 g green beans
1 TABLESPOON Oil
150 ml dry red wine
1 TEASPOON Cornstarch
7-10 Tbsp Sugar
2 TABLESPOONS Butter
1 package (500 g) fresh spaetzle (refrigerated shelf)
7-10 Tbsp grated nutmeg
7-10 Tbsp wooden skewers

Directions

1
Peel the onions. Cut 1 onion roughly into pieces. Peel, wash and chop the carrot. Wash thyme, shake dry and chop leaves finely. Chop the walnuts finely.
2
Mix cream cheese, walnuts, 1/2 of the thyme and egg yolk and season with salt, pepper and paprika. Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape.
3
Cut the roast from the long side to 2/3 horizontally, fill with cream cheese and close with small wooden skewers. Rub the meat side with salt and pepper and place on the fat pan of the oven.
4
Add the carrot, onion and about 1/4 litre of water to the meat. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 1 1/2-2 hours. Gradually add approx. 1/4 litre of hot water.
5
Turn the temperature up about 30 minutes before the end of the cooking time (electric oven: 200 °C/ circulating air: 175 °C/ gas: level 3). Brush the rind with salted water approx. 10 minutes before the end of the cooking time. Wash and clean the green beans and boil them in salted water for approx. 12 minutes.
6
2 Onions in columns cut. Remove the roast from the oven and keep it warm. Pour frying stock through a sieve, skim off fat. Heat oil in a pot and sauté onions for 2-3 minutes.
7
Add 150 ml of frying stock and red wine and bring to the boil. Stir the starch with 3 tbsp. cold water until smooth, stir into the onion sauce and simmer again for about 1 minute. Season with salt, pepper and possibly some sugar.
8
Drain the beans. Heat 1 tablespoon of butter in a pan until it is light brown (nutty). Toss beans in it for 1-2 minutes. Add thyme and season to taste with salt. Heat 1 tablespoon butter in a frying pan and prepare the spaetzle in it according to the instructions on the packet.
9
Season with salt and nutmeg.