Zurich Style Pork Tenderloin With Spätzle Recipes

ZURICH-STYLE PORK TENDERLOIN WITH SPäTZLE

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.

PAN ROASTED PORK TENDERLOIN WITH MUSTARD SPAETZLE AND APPLE CILANTRO SALSA

Steps:

• Spaetzle:
• Bring a large pot of water to a boil over medium heat.
• In a large bowl, whisk together the flour, mustard, dry mustard, Parmesan and salt. Then add eggs and milk and stir together using a metal or wooden spoon. The consistency should be a thick batter, a little thicker than pancake batter. When the water comes to a boil put a colander over the pot and pour in the batter. Using a rubber spatula, force the batter through the holes of the colander so it falls in little drops into the water. Cook for just a minute. When the spaetzle float to the surface, they are cooked. Strain and immediately rinse with cold water to cool and stop the cooking process. Lay the spaetzle out on a cookie sheet to dry a little bit.
• Pork:
• Preheat the oven to 425 degrees F.
• Heat a large, oven-proof saute pan over high heat. Add canola oil and when it starts to smoke add the pork. Liberally season the pork with salt and pepper, to taste. Sear the pork on all sides to get a real good deep brown color all over the pork. Transfer the pan to the oven to finish cooking. Roast until an instant-read thermometer inserted into the middle of the pork registers 138 degrees F, about 10 to 15 minutes for medium-well. Remove the pork from the oven to a cutting board and let rest for 10 minutes before slicing.
• Salsa: While the pork is cooking, make the salsa. In a large bowl, add the apples, the vinegar and lemon juice and toss to coat and to prevent them from turning brown. Add the jalapeno, oil, spices and salt and mix thoroughly. Stir in the cilantro, cover and refrigerate. It will keep up to 1 day.
• In a large saute pan heat 3 tablespoons of olive oil over high heat. When the oil begins to smoke add the spaetzle and turn the heat to medium-high. Let the spaetzle sit for a minute to get brown, then stir and brown for another minute. You are looking for nice crisp, golden brown pieces of pasta. (They shouldn't stick if you made them right. If they do stick, it means the batter was too loose from the start. If the batter was too loose just add a little more flour the next time.)
• With a slotted spoon, remove the spaetzle from the oil and to a platter. Top with slices of pork loin and a generous helping of the salsa right over the top. Serve immediately.

PORK AND SAUERKRAUT WITH SPAETZLE RECIPE - (3/5)

Steps:

• Cover pork with water plus a little more and bring to a boil. Add the cut apple and boil with the meat for 1/2 to 3/4 hours; then add the sauerkraut. Cover and simmer for 1 hour. Remove pork and throw away the apple. Add spaetzle and boil for an additional 10-15 minutes. Serve with the pork.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted water to a boil.
• In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
• Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
• Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
• Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.