Spätzle with Pork Tenderloin

In a large mixing bowl, combine the 300 g all-purpose flour and 1/2 tsp salt.

Make a well in the center and crack in the 3 large eggs.

Gradually add 100 ml water while stirring the eggs into the flour with a wooden spoon until you get a thick, sticky dough.

Using a wooden spoon, beat the dough vigorously until bubbles form. This should take about 5-8 min.  

The dough should be elastic and smooth but not too runny.

Bring a large pot of salted water to a boil.

Place a spätzle maker or a colander with large holes over the pot.

Push the dough through the holes using a spatula or spoon, so small pieces fall into the boiling water.  

When the Spätzle float to the top (after about 2-3 min), they are cooked.

Use a slotted spoon to transfer them to a bowl of cold water to stop the cooking process.

Drain the Spätzle well and heat 1 tbsp butter in a large frying pan.

Add the Spätzle and sauté them until they are lightly golden and slightly crispy on the edges.

Trim any excess fat from the 600 g pork tenderloin and cut it into medallions.

Season each side with Salt and Black pepper.

Heat 2 tbsp vegetable oil in a pan over medium heat.

Add the pork medallions and sear for about 3-4 min on each side until golden brown and cooked through.

Remove from the pan and set aside to rest.

In the same pan, melt 50 g butter.

Add the 1 onion, finely chopped and cook until softened and golden.

Optionally, sprinkle in 1 tbsp flour to thicken the sauce.

Add 100 ml meat broth, stir well, and let the sauce simmer until it reduces slightly.

Adjust seasoning with Salt and Pepper to taste.

Plate the pork tenderloin medallions alongside the sautéed Spätzle.

Drizzle the meat sauce over the tenderloin.

Garnish with Fresh parsley if desired.