Swabian Pork Tenderloin and Spätzle

INGREDIENTS:

DIRECTIONS:

Meat:

• put meat under cold water and dry it with paper towels
• season meat with salt, black pepper, paprika and spread it with mustard
• heat oil in a pan
• place meat in hot oil and brown it from all sides
• reduce heat and roast meat
• it is medium rare when pushing with the broad side of a fork meat is springy

Sauce:

• heat oil or butter in a small pot
• add chopped onions, cook until golden
• sprinkle them with flour, stir and roast this until golden
• add some spoons water, stir to get a paste
• remove meat stock and meat juice from the pan by adding some water
• and pour it on paste in the pot
• stir well and cook some minutes
• add sliced mushrooms
• season with salt, pepper, paprika and unwhipped cream

Spätzle:

• heat a pot with salted water
• stir eggs in a bowl, add flour and a teaspoon salt
• and stir till the dough shows a kind of bubbles
• put some dough on a thin board and cut thin stripes with reverse side of a long knife
• and push into boiling water
• when the noodles swim on the surface of the water they are done
• put them in a sieve, serv them in a bowl

Jens Starke - last modified August 11, 1998