John Myers
Contents
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Ingredients
pork tenderloin
- 600 g Pork tenderloin
- 2 tbsp Bautzen herb mustard
- Pepper
- Salt
- 200 g Bacon slices
- 3 tbsp Oil
Mushroom cream
- 500 g Mushrooms brown
- 300 g King oyster mushrooms
- 1 Diced onion
- 1 tbsp Flour
- 200 g Cream
- 250 ml Vegetable broth
- 5 tbsp Brandy
spinach spaetzle
- 1 pack Young spinach - frozen
- 500 g Flour
- 2 tsp Salt
- 4 Eggs
- 250 ml Water
Instructions
pork tenderloin
- Wash the fillet and pat dry, brush with 2 tablespoons of mustard, season with salt, pepper and wrap with the bacon. Heat the oil in a pan and fry the fillet all over. Take out, place in a baking dish and roast in a preheated oven at 150 ° C for another 20 minutes
Mushroom cream
- Halve the cleaned mushrooms and fry them with the onion cubes in the still hot frying fat. Dust with flour and sweat. Deglaze the whole thing with the cream, broth and brandy, bring to the boil and simmer for about 5 minutes. Season with salt, pepper and possibly Worchester sauce and keep warm.
Spinach spaetzle
- Prepare spinach according to the instructions on the package, allow to cool. Mix the flour, salt, eggs and water together and then mix in the spinach. Heat water in a large saucepan and press in the dough with the Spätle press or with the Spätzleria (Tupperware).
Nutrition
Serving: 100gCalories: 200kcalCarbohydrates: 13.5gProtein: 8gFat: 11.6g
