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60 minutes
Prep: 30 minutes
Cook: 30 minutes
23 calories per serving view nutrition facts
6 servings
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| 2 | Lb | pork loin | |
| 3 | Tb | olive oil | |
| 1/2 | cup | black pepper | cracked |
| 1 | each | spaetzle | basic recipe |
| 1 | Lb | bacon | small diced |
| 2 | cups | yellow onion | |
| 1/2 | cup | red wine | |
| 1 | cup | veal | reduction |
| 2 | Tb | shallots | minced |
| 1 | Tb | garlic | minced |
| 1 | x | salt and black pepper |
Preheat the oven to 400 degrees.
For the pork loin: Season the entire loin with olive oil and salt.
In a hot sauté pan, sear the loin for 1 to 2 minutes on each side.
Remove from the pan and crust the loin with the 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 spatzle:
In a hot large sauté pan, render the bacon until crispy, remove the bacon from the pan.
In the bacon fat, sauté the onions for 2-3 minutes.
Fold in the prepared spatzle and sauté 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 the 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 spatzle in the center of the sauce.
Carve the loin and fan around the spatzle.
Garnish with parsley and essence.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 1% | Vitamin C | 7% | |
| Calcium | 1% | Iron | 1% |
* 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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I have been looking for a recipe like this since I remember these from a little girl. It was great. I am making them for the second time, thanks
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