John Myers
Contents
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Ingredients
- 500 g Pork tenderloin
- 500 g Carrots
- 500 g Spaetzle
- 1 Big onions
- 75 g Diced Bacon
- 150 ml Cream
- 200 ml Meatsoup
- 250 ml Vegetable broth
- 30 g Butter
- 1 tbsp Flour
- 1 tbsp Sugar
- Salt
- Pepper
- Oil
- Clarified butter
Instructions
- Peel the carrots and cut into slices. Peel the onion and slice it thinly.
- Season the pork fillet with salt and pepper. Heat the pan with oil and sear the fillet on all sides. Take out and cook in the oven at 180 degrees for about 15 minutes.
- Put the bacon in the pan and leave out a little. Add the onion, sweat and dust with the flour. Let simmer further and deglaze with the meat stock and cream. Bring to the boil and season with salt and pepper.
- Let the butter melt in a saucepan. Add the carrots and sweat a little. Add sugar and let caramelize. Deglaze with the vegetable stock and steam the carrots until al dente.
- Fry the spaetzle in clarified butter.
- Take the fillet out of the oven and let it rest briefly. Arrange the fillet, spaetzle, carrots and sauce on a plate.
- Instead of spaetzle, noodles also go with it.
Nutrition
Serving: 100gCalories: 115kcalCarbohydrates: 8.5gProtein: 6.9gFat: 5.9g
