Weinhaus Neuerburg Kaseler Riesling Alte Reben trocken

Ingredients

• 600 gPork tenderloin
• 2 tbspDijon mustard
• 200 mlHeavy cream
• 150 mlBeef stock
• 2 piecesShallots
• 40 gButter
• 400 gAll-purpose flour
• 4 piecesEggs
• 50 mlSparkling water
• 1 tspSalt
• 0,5 tspPepper
• 1 pinchNutmeg
• 2 tbspVegetable oil

Preparation

1. 1For the spätzle dough, beat the flour with the eggs, a generous pinch of salt, and the sparkling water in a bowl until the dough starts to form bubbles.
2. 2Bring a large pot of salted water to a boil and press the dough through a spätzle press directly into the simmering water.
3. 3As soon as the spätzle float to the surface, remove them with a slotted spoon, briefly rinse under cold water, and let them drain.
4. 4Rinse the pork tenderloin under cold water, pat dry, and cut into medallions about three centimeters thick; season lightly with salt and pepper.
5. 5Heat the oil in a heavy skillet over high heat and sear the medallions on both sides for about two minutes until nicely browned.
6. 6Remove the medallions from the pan, wrap in aluminum foil, and let them rest in the oven at about 80 degrees Celsius to ensure the center remains perfectly pink.
7. 7Sauté the finely diced shallots in the remaining pan drippings until translucent, deglaze with the beef stock, and reduce the liquid by half.
8. 8Stir in the heavy cream and Dijon mustard, simmer the sauce over medium heat until thickened, and season to taste with salt and freshly ground pepper.
9. 9Melt the butter in a pan until foaming, toss the drained spätzle in the butter, season with a pinch of nutmeg, and serve alongside the meat.