Pork Loin Roast with Spaetzle
Ingredients
- Ingredients
- 4 Tomatoes
- 3 onions
- 2 garlic cloves
- 1 ⅕ kilograms boneless Roasted pork loin
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 4 centiliters Cognac
- 2 tsps freshly chopped thyme
- 700 grams green Beans
- 2 Tbsps butter
- 200 grams Whipped cream
- 1 pinch sugar
- 1 pkg
Preparation steps
Rinse and core the tomatoes.
Dice the tomatoes coarsely. Peel and dice the onions and garlic.
Rinse the meat, pat dry and rub with salt and pepper. Heat the oil in a Dutch oven and brown the meat on all sides. Deglaze with Cognac.
Add the onions and garlic and saute briefly. Add the thyme and the tomatoes. Cover and simmer over low heat until the meat is tender, about 50 minutes.
Rinse the beans and halve crosswise if desired. Cook in a pot of heavily salted boiling water until crisp-tender, 8-10 minutes. Drain, rinse under cold water and drain well.
Cook the spaetzle according to package directions.
Remove the meat from the sauce and keep warm.
Puree the sauce and strain through a fine-meshed sieve into a small saucepan. Add the cream.
Bring to a boil, season with salt and pepper.
Heat the butter in a skillet and saute the beans until heated through, season with salt and pepper.
Slice the meat and toss together with the sauce and the spaetzle.
Serve with the green beans.
