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60 minutes
Prep: 15 minutes
Cook: 35 minutes
1327 calories per serving view nutrition facts
2-4 servings
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| 2 | pounds | pork loin | |
| 3 | tablespoons | olive oil | |
| 1/2 | cup | black pepper | cracked |
| 1 | Recipe | spaetzle | basic |
| 1 | pound | bacon | small dice |
| 2 | cups | onions | yellow, julienned |
| 1/2 | cup | red wine | |
| 1 | cup | veal | reduction |
| 2 | tablespoons | shallots | minced |
| 1 | tablespoon | garlic | minced |
| 1 | x | salt and black pepper |
Prehaet the oven to 400 degrees F.
For pork loin: Season the entire loin with olive oil and salt.
In a hot sauté pan, sear the loin for 1-2 minnutes on each side.
Remove from pan and crust the loin with cracked black pepper.
Place in a roasting pan.
Roast the loin for 25 to 30 minutes for medium.
Remove from the oven and allow to rest for 10 minutes.
For the spaetzle: In a hot large pan, render the bacon until crispy, remove the bacon from the pan.
In the bacon fat, sauté the onions for 2-3 minutes.
Stir in the bacon.
Season with salt and pepper.
Remove the loin from the pan and place the pan directly on the stove burners.
Scrape the pan drippings from the edges of the pan.
Deglaze with red wine and veal reduction.
Add the shallots and garlic.
Season with salt and pepper.
Spoon the pan dripping sauce over the bottom of the platter.
Mound the spaetzle in the center of the sauce.
Carve the loin and fan around the spaetzle.
Garnish with parsley and Essence.
| % Daily Value* | |
| Total Fat 93.0g | 143% |
| Saturated Fat 30.0g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 311mg | 104% |
| Sodium 2767mg | 115% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 1.0g | 6% |
| Sugars 3.0g | |
| Protein 106.0g | 212% |
| Vitamin A | 2% | Vitamin C | 12% | |
| Calcium | 10% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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