Beetroot Spätzle with Pork Tenderloin and Black Pepper Sauce

Peel the beetroot, cut them into quarters, and place them in a blender.

Blend until a smooth purée forms.

In a large bowl, combine the flour, 20 g salt, 10 g black pepper, and finely grated nutmeg.

Add the 9 eggs, 200 ml milk, and blended beetroot purée to the bowl.

Mix until a medium-thick dough forms. The dough should have enough elasticity and thickness to pass through a spätzle maker.

Bring a large pot of salted water to a boil.

Press the dough through a spätzle maker directly into the hot water.

Stir gently so the spätzle do not stick to the bottom of the pot.

When the spätzle float to the surface, they are ready. Remove them from the water.

Briefly rinse the cooked spätzle under cold water to prevent them from sticking together.

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

Season each side of the pork medallions with salt and black pepper.

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

Add the pork medallions to the hot pan and sear for about 3–4 minutes per side.

Continue searing until the pork is golden brown and cooked through.

Remove the pork from the pan and set it aside to rest.

Keep the pan with the drippings for making the sauce.

In the same pan used for the pork, melt 1 tbsp butter over medium heat.

Add the finely chopped onion and cook until it is soft and lightly golden.

Stir in the 1.5 tsp crushed black pepper and cook for about 30 seconds to release its aroma.

Pour in the 200 ml beef or veal stock and scrape the bottom of the pan to release any browned bits.

Add the 100 ml cream and 1 tsp Dijon mustard (if using).

Let the sauce simmer for a few minutes until it slightly thickens.

Season the sauce with salt to taste if needed.

For the best flavor and texture, quickly fry the cooked beetroot spätzle in a pan with a little butter until lightly golden.

Plate the warm beetroot spätzle.

Arrange the pork tenderloin medallions on top of or beside the spätzle.

Spoon the rich black pepper sauce generously over the pork before serving.