Italian-style spaetzle pan with pork fillet, mushrooms, arugula and tomatoes

Ingredients for 4 servings:

• 1 pork fillet(s)
• 400 g Spätzle, ready-made, from the refrigerated section
• 250 g mushrooms
• 1 onion(s), red
• 40 g arugula
• ½ jar tomatoes, dried in oil, cut into strips
• 100 g cocktail tomatoes
• ½ cup crème fraîche
• oil
• salt and pepper
• n. B. garlic clove(s)
• n. B. Pine nuts, roasted
• e.g. Grana Padano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Trim the pork fillet if necessary and cut into thin strips. Clean and quarter the mushrooms, halve the cocktail tomatoes, finely dice the onion and garlic (if using), and wash the arugula. Heat the oil in a large pan. Sear the fillet strips until very hot, then season with salt and pepper. As soon as you can see the roasting aromas, remove the meat and set it aside (it should still be pink). Reduce the heat and add the mushrooms to the pan. Add more oil if necessary. Fry over medium heat until browned all over, then add the onions and garlic clove (if using) and fry briefly. Season with salt and pepper. Remove the mushrooms and onions from the pan and set it aside. Add the spaetzle to the pan and fry. Add the sun-dried tomato strips with a little oil from the jar and the cocktail tomatoes and fry briefly. Return the fillet strips and mushrooms to the pan, stir in the crème fraîche, and heat everything through. To serve, place everything in a large bowl and stir in the arugula. Sprinkle toasted pine nuts over the finished dish, if desired, and grate fresh Grana Padano over the plate.