Pork strips on spaetzle with arugula

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 2 cups of cream
• 2 bunches of arugula
• 1 bunch of lamb’s lettuce
• 450 g spaetzle
• 1 can mushrooms, whole
• 1 handful of cocktail tomatoes
• 1 dashes lemon juice
• some salt and pepper
• chili powder
• Herbs of Provence
• 2 tbsp vinegar (raspberry vinegar)
• 2 tbsp olive oil
• some balsamic vinegar glaze

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thoroughly wash the arugula, lamb’s lettuce, and cocktail tomatoes. Take some of the arugula and roughly chop it. Cut the pork fillet into strips. Then, brown the pork fillet strips in a pan with vegetable oil. Meanwhile, cook the spaetzle in boiling salted water. When the pork fillet strips have reached their correct color, pour in two cups of cream and simmer over medium heat. Halve the cocktail tomatoes and add them to the washed arugula and lamb’s lettuce, followed by the mushrooms. Season with vinegar, salt, and pepper. Add some of the halved cocktail tomatoes and mushrooms to the pork strips, season with salt, pepper, chili spice, and a squeeze of lemon juice. Finally, add the roughly chopped arugula. Arrange the arugula and lamb’s lettuce on a plate and drizzle with raspberry vinegar, olive oil, and balsamic glaze. Drain the spaetzle and arrange them on the plate, then pour the creamed strips over the spaetzle.