Put the spaetzle in a saucepan with salted water and cook according to the instructions for about 12 minutes. Then drain briefly. Peel and dice the onion. Wash tomatoes finely, cut in half, quarter. Clean the mushrooms and cut them into slices.
Wash the pork loin, pat dry and cut into wide slices. Heat the pan with olive oil and fry the meat slices briefly on both sides. Then season with salt, gourmet pepper and remove and set aside.
Put the diced onion in the pan and sauté briefly. Add the mushroom slices and sauté too. Deglaze with a little water, then pour in the cream and let it boil briefly. Stir with salt and season with gourmet pepper.
Put the drained spaetzle together with the meat slices that have been set aside in the pan with the other ingredients. Now mix everything together and add the rented tomatoes. Season one last time with salt and gourmet pepper.
Chop parsley and add. Take the flat plate and place everything on top and serve immediately.