Pork fillet with spinach spaetzle and wild mushroom ragout

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Pork fillet with spinach spaetzle and wild mushroom ragout

Total Time: 2 hour    -    Preparation: 1 hours    -    Difficulty: Medium

Nutritional value: 5/10

How to make Pork fillet with spinach spaetzle and wild mushroom ragout?

Ingredients

Utils

• Hand mixer
• Hand Blender
• Potato press
• Spaetzle grater
• Drip pan

Preparation

Step 1

You need:

Hand Mixer

Ingredients:

100 g leaf spinach - 300 g of flour - 4 eggs (size M) - 1 teaspoon salt - grated nutmeg - 5 tablespoons of sparkling mineral water

Thaw the spinach. Work the flour, eggs, 1 teaspoon salt, a little nutmeg, and mineral water with the dough hook of the hand mixer to form a smooth, thick dough. Let the dough rest for about 1 hour.

Step 2

You need:

A hand blender, potato press, or spaetzle grater

Ingredients:

425 g of pickled porcini mushrooms - salt

Drain the mushrooms. Coarsely puree the spinach and stir into the batter. Bring plenty of salted water to a boil. Shift down to medium heat. Scrape the dough into the water over a spaetzle board or press it through a potato press. Let the spaetzle steep for approx. 3 minutes, remove with a slotted trowel, and drain. Process the rest of the dough in the same way. Preheat the oven to 150 ° C fan oven.

Step 3

You need:

Drip pan

Ingredients:

600 g pork tenderloin - 1 tablespoon extra olive oil - salt - pepper

Wash the pork tenderloin and pat dry. Heat 1 tablespoon of oil in a pan, sear the meat all around for 3-4 minutes. Season the meat with salt and pepper, remove it, and place it on the oven's drip pan. Cook medium in the preheated oven for 12-15 minutes.

Step 4

Ingredients:

2 red onions - 50 g breakfast bacon, diced - 1 tbsp extra olive oil - 200 g organic whipped cream - 200 ml organic vegetable stock (instant) - 7 sprigs of oregano - salt - pepper - 1 teaspoon raw cane sugar

Peel the onions and cut them into wedges. Drain the bacon in a pan without fat, remove. Heat 1 tablespoon of oil in the bacon fat. Fry the mushrooms in it over high heat for 3-4 minutes, turning. Add onions and fry briefly over medium heat. Deglaze with cream and stock and simmer for 2-3 minutes. Wash oregano, shake dry, put some stalks aside for garnish. Pluck the leaves from the stalks of the remaining oregano and chop finely. Stir the oregano and bacon into the wild mushroom ragout. Season to taste with salt, pepper, and a little sugar.

Step 5

Ingredients:

2 tbsp organic butter - salt - pepper

Heat 2 tablespoons of butter in a pan. Fry the spaetzle in it for 3-4 minutes, turning, season with salt and pepper. Remove the meat, cut it into slices, serve on plates with wild mushroom ragout and spaetzle, garnish with the rest of the oregano.

Nutritional values per serving