Loin Mushroom Pot

Ingredients for 4 servings:

• 400 g spaetzle
• 300 g beans (frozen green beans)
• 8 pork medallions
• Fat for frying
• Salt
• pepper
• 400 g mushrooms (porcini mushrooms), ready to cook
• 100 g chanterelles, frozen
• 1 cup sour cream
• 3 onions
• 100 g bacon, diced
• 2 tbsp broth, porcini mushroom broth, alternatively meat broth
• 50 ml white wine
• 200 g cheese (Edam), grated

Instructions

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

Modified Swabian pot

Cook the spaetzle as usual, drain, and set aside. Season the pork loin, fry in the frying fat, and keep warm. Cook the frozen beans. Trim and slice the mushrooms, and slice the onions. Cook the onions in the meat fat, add the bacon, mushrooms, and frozen chanterelles. When the mushrooms have the desired bite, reduce the heat and add the sour cream. Season to taste with salt, pepper, porcini mushroom stock, and white wine. Layer the spaetzle and beans in a pan or casserole dish. Place the loin on top. Pour the mushroom sauce over the top and sprinkle with grated Edam cheese. Bake in the oven at 200°C (400°F) until the cheese melts.