Pork fillet with spaetzle

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 4 onions
• 2 carrots
• 300 ml vegetable stock
• 100 ml cream
• n. B. Sauce thickener
• 500 g spaetzle
• 1 bay leaf
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Preheat the oven to 150°C (top/bottom heat). In the meantime, season the pork fillet with salt and pepper and sear on all sides. Peel the carrots and cut into approximately three pieces. Peel the onions as well. Place the onions and carrots in a roasting pan with the meat. Add the vegetable stock to the roasting pan. Add a bay leaf, put the lid on, and place in the oven. Leave in the oven for about two hours, turning the meat two or three times, adding a little more stock if necessary. After two hours, remove the roasting pan from the oven. Set the meat aside and remove the vegetables and bay leaf from the stock. You can strain it if necessary to avoid any chunks in the sauce later. Just before the end of the two hours, boil the pasta water so the pasta can cook while you prepare the sauce. Bring the stock in the roasting pan to a boil on the stovetop. Add cream, salt and pepper and a little sauce thickener if desired.