Recipe (english)

Spätzle & Pork Filet in Mustard Sauce

Spätzle & Pork Filet in Mustard Sauce
Quantity Ingredient
300 g Pork fillet
20 g Butter Lard
Pepper & Salt
250 g Mushrooms
1 Onions
0,125 l White Wine
2 tbsp Mustard
50 g Bresso Fresh Cheese
0,125 l Water
2 Thyme Branches
120 g Spätzle Noodles

For spaetzle and pork fillet in mustard sauce preheat oven to 225° C. Remove white skins and fat from the pork fillet. Heat 10 g lard in a pan. Brush out a casserole dish with a little liquid lard. Brown the fillet of pork in a pan all around. Season with salt and pepper. Put it in the mould. Cook on the middle shelf in the oven for 15 minutes. For the mustard sauce clean and halve the mushrooms. Dice the onions. Heat 10 g lard in a pan. Brown the mushrooms and onions vigorously. Deglaze with wine. Switch temperature to medium level. Stir mustard and fresh cheese into the sauce. Stir in water. Season with pepper, salt and chopped thyme. Put a lid on it. Cook the mushrooms for 10 minutes. For the spaetzle, boil water in a saucepan with salt. Add spaetzle. As soon as they rise to the surface, the spaetzle are ready. Put the fillet of pork on a kitchen board, let it rest for a moment and cut it into slices. Stir the juice into the mustard sauce. Serve pork fillet with spaetzle and mustard sauce. Garnish with fresh thyme.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
702 kcal
52 g
43 g
32 g

(C)opyright by Marions Kochbuch