Gratinated spaetzle – pork fillet – pan

Ingredients for 4 servings:

• 400 g Spätzle, dried (not fresh ones from the refrigerated section!)
• 500 g pork fillet(s)
• 2 tomatoes
• 1 onion(s)
• 1 tbsp oil
• 1 tbsp tomato paste
• 150 g whipped cream
• 1 tsp broth, clear (instant)
• 100 g cheese, grated (medium-aged Gouda)
• salt and pepper
• Fat for the mold
• basil for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C (fan oven). Cook the spaetzle in boiling salted water for about 15 minutes. Wash the pork fillet, pat dry, and cut into about 12 medallions. Wash and roughly dice the tomatoes. Peel and finely dice the onion. Heat oil in a large pan and fry the medallions for 1-2 minutes on each side. Season and remove. Sauté the onions in the frying fat, add the tomatoes, and fry for 2-3 minutes. Stir in the tomato paste and sauté briefly. Deglaze with 1/4 l water and cream, then stir in the instant broth. Bring to a boil and simmer for about 3 minutes. Season with salt and pepper. Drain the cooked spaetzle, mix with the sauce, and divide everything between 4 small greased baking dishes or place in a large dish. Arrange the medallions on top and sprinkle with the cheese. Bake for about 10 minutes. Serve garnished with basil.