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Ingredientes
- 2 lb Pork loin
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Cracked black pepper
- 1 x Recipe basic spaetzle
- 1 lb Bacon, small dice
- 2 c. Yellow onions, julienned
- 1/2 c. Red wine
- 1 c. Veal reduction
- 2 Tbsp. Shallots, chopped
- 1 Tbsp. Garlic, chopped
- Â Â Salt and pepper
Direcciones
- Prehaet the oven to 400 degrees. For pork loin: Season the entire loin with extra virgin olive oil and salt. In a warm saute/fry pan, sear the loin for 1-2 minnutes on each side. Remove from pan and crust the loin with cracked black pepper.
- Place in a roasting pan. Roast the loin for 25 to 30 min for medium.
- Remove from the oven and allow to rest for 10 min. For the spaetzle: In a warm large pan, render the bacon till crispy, remove the bacon from the pan. In the bacon fat, saute/fry the onions for 2-3 min. Stir in the bacon. Season with salt and pepper. Remove the loin from the pan and place the pan directly on the stove burners. Scrape the pan drippings from the edges of the pan. Deglaze with red wine and veal reduction. Add in the shallots and garlic. Season with salt and pepper. Spoon the pan dripping sauce over the bottom of the platter. Mound the spaetzle in the center of the sauce. Carve the loin and fan around the spaetzle. Garnish with parsley and Essence.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 1173 | |
| Calories from Fat 915 | 78% |
| Total Fat 101.64g | 127% |
| Saturated Fat 32.41g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 1045mg | 44% |
| Potassium 1027mg | 29% |
| Total Carbs 17.89g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.34g | 2% |
| Protein 41.79g | 67% |
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