Pork loin with spaetzle and mushroom sauce
Zutaten
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
Anleitungen
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.
2.Spaetzle
- 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!
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