Recipe (english)

Pork fillet with hunter Spätzle

Pork fillet with hunter Spätzle

Pork fillet with Jäger Spätzle tastes particularly aromatic with fresh chanterelles. Put the spaetzle in boiling salt water and cook at medium temperature for 12 minutes. Clean the chanterelles. Cut the onion into fine cubes. Finely chop the parsley. Heat the lard in a pan. Brown the pork tenderloin thoroughly all around. Set the temperature to medium and fry for 8 to 10 minutes. Season pork fillet with pepper and salt, remove from pan, wrap in aluminium foil and keep warm. Heat roast fat again. Brown the chanterelles and onions vigorously. Season with salt and pepper. Add the parsley. Stir in the tomato purée and pour in the cream. Jäger sauce with dark sauce binder slightly thicken. Extend as desired with a little water. Cut the pork tenderloin into slices. Stir the juice from the foil into the Jäger sauce. Pour the spaetzle into a sieve and drain. Arrange the fillet of pork with Jäger Spätzle on plates and sprinkle with parsley.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
666 kcal
52 g
30 g
37 g

(C)opyright by Marions Kochbuch