Spätzle with Pork Tenderloin

Instructions

1. Prepare the batter:

   • 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.

2. Beat the 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.

3. Cook the Spätzle:

   • 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.

4. Sauté the Spätzle:

   • 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.

For the Pork Tenderloin and Sauce

1. Prepare the pork tenderloin:

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

   • Season each side with Salt and Black pepper.

2. Cook the tenderloin:

   • 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.

3. Make the sauce:

   • 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.

4. Serve:

   • Plate the pork tenderloin medallions alongside the sautéed Spätzle.

   • Drizzle the meat sauce over the tenderloin.

   • Garnish with Fresh parsley if desired.