Pork loin with spaetzle

Pork loin with spaetzle and mushroom sauce

Vorbereitungszeit 35 Minuten
Zubereitungszeit 1 Stunde 20 Minuten
Gericht Hauptgericht
Küche German
Portionen 4 Persons


1. Meat

  • 600 g Pork loin

2. Spaetzle

  • 5 whole Egs
  • 400 g Wheat flour
  • 220 ml Cold water
  • 1 TL Salt

3. Mushroom sauce

  • 200 ml Whipped cream
  • 100 ml Vegetable broth
  • 250 g Mushrooms
  • 1 EL Oil
  • 1 EL Sauce binder
  • pinch of Salt
  • pinch of Pepper

4. Vegetables

  • 200 g Green beans


1. Meat

  • Cut the loin in 4 even big pieces. Heat some oil in a pan at medium high heat. Sear the medallion on both sites for each about 90 seconds until it has a nice brown crust. Wrap them aluminium foil and put in the oven at 160° for 10 minutes.


  • Mix the egs with the water, the wheat and the salt. When you can see bubbles, set the dough aside for 15 minutes. Then bring water to a boil in a big pot. Get a wooden cutting board and a thin knife. Dip both in the hot water, then put some dough on the board. Scrape a little bit dough of the board using the knife in the hot water. Continue to do so, until there is a good portion in the pot. Boil until they start swimming on the surface. Skim off with a ladle and start doing the next scrape of spaetzle.

3. Sauce

  • In the pan you seared the meat now sear your mushrooms until they are slightly roasted. Deglace with vegetable stock and whipped cream. Bring to a boil and ad sauce binder, so the sauce thickens up. Be careful to not ad to much at a time, do it in small steps and mix continuously. Season with salt and pepper.

4. Vegetables

  • Boil water with salt in a pot. Ad the beans and reduce heat to mid level. Let them cook for about 4 minutes until they are soft. Take them out of the pot and transfer into a bowl with cold water. Take them out of the water, put them on the plate with the rest of your food and enjoy!
Keyword Mushroom sauce, Pork loin, Spaetzle

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