Zurich-style Pork Tenderloin with Spätzle
Zurich-style Pork Tenderloin with Spätzle - A classic from Switzerland for meat lovers.
Healthy, because
Even smarter
Tender veal belongs in an original Zürcher Geschnetzeltes, the meat is light red, low-fat and easily digestible. It contains easily digestible iron, the often scarce trace element zinc and a good portion of B vitamins. Good to know: Even with vitamin B12, the meat can convince.
Although only veal is used in the Swiss original, it also tastes good with chicken or turkey breast fillet strips! As an alternative to the Spätzle, try the crispy potato rösti from EAT SMARTER! Also popular: grainy cooked rice.
Ingredients
- Ingredients
- 250 grams Pastry flour
- salt
- Nutmeg
- 3 eggs
- 600 grams Pork tenderloin
- 1 onion
- 250 grams button Mushroom
- 2 Tbsps sunflower oil
- 1 Tbsp butter (15 g)
- noble sweet ground paprika
- 1 tsp Tomato paste (10 g)
- 300 milliliters Beef stock (homemade or canned)
- 200 milliliters Soy creamer
- peppers
Preparation steps
For the spätzle: In a bowl, combine the flour, 1/2 teaspoon salt and freshly grated nutmeg. Add about 50 ml (about 1/3 cup) water and stir until smooth. Stir in the eggs. Gradually add another 75 ml (6 tablespoons) water while beating with a hand mixer on high speed. The batter should be stiff and should hold an air bubble.
In a large saucepan, bring salted water to a boil. Pour the dough through a spätzle press or cut into noodles with a spätzle board. Boil the spätzle until they float to the surface, then use a slotted spoon to lift them out of the water. Drain.
Rinse the pork tenderloin in cold water, pat dry, and cut into narrow strips. Peel the onion and dice. Wipe the mushrooms clean and slice.
In a pan, heat oil. Add the pork strips and sauté over high heat; remove from the pan. Add 1 teaspoon butter to the pan. Add the onions and mushrooms and sauté 3 to 4 minutes over medium heat.
Return the pork to the pan and sprinkle with paprika. Stir in the tomato paste and beef stock. Cover and simmer over low heat about 5 minutes. Stir in the soy creamer, return to a boil. Season with salt and pepper.
In a sauté pan, heat the remaining butter. Add the spätzle and and toss or stir over medium heat until hot.
To serve, divide the spätzle and pork among 4 warmed plates. Garnish as desired with the lettuce, tomato, parsley, and lemon.
