John Myers
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Sliced cream Pork Fillet with Spaetzle
The perfect sliced cream pork fillet with spaetzle recipe with a picture and simple step-by-step instructions.
Sliced cream pork tenderloin:
- 500 g Pork tenderloin
- 2 tbsp Sunflower oil
- 3 tbsp Tomato paste
- 3 big pinches Coarse sea salt from the mill
- 200 ml Clear broth (1 teaspoon instant)
- 1 cups Cooking cream 200 g
- 1 tbsp Sweet soy sauce
- 1 tbsp Tapioca starch
Spaetzle:
- 400 g Swabian spaetzle
- 4 liter Water
- 2 tsp Salt
- 1 tbsp Sunflower oil
Serve:
- 4 Small tomato halves for garnish
Sliced cream pork tenderloin:
- Clean / remove the pork tenderloin, wash, pat dry with kitchen paper, cut first into slices and then into strips. Heat sunflower oil (2 tablespoons) in a pan, fry the pork fillet strips in it / stir-fry, add tomato paste (3 tablespoons) and coarse sea salt from the mill (3 big pinches) and fry everything briefly / stir-fry. Deglaze / pour in the clear broth (200 ml) and simmer / cook with the lid closed for about 20 minutes. Add / stir in the cooking cream (200 g) and sweet soy sauce (1 tbsp) and simmer / cook for another 15 minutes with the lid on. Finally, dissolve the tapioca starch (1 tbsp) in a little cold water and stir it into the fillet pan. As soon as the liquid starts to thicken, slide the pan off the stove.
Spaetzle;
- Cook the spaetzle in salted water (4 liters (2 teaspoons of salt) with sunflower oil (1 tbsp) according to the instructions on the package for about 12-14 minutes and drain through a kitchen sieve.
Serve:
- The cream pork fillet strips garnished with spaetzle and tomato halves, serve. Here: Served twice with sugar snap peas (see my recipe: Sugar snap peas roasted in a wok)!
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