| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 cups all-purpose flour
- 1/2 cup whole-grain or Dijon mustard
- 2 tablespoons dry mustard
- 3 tablespoons grated Parmesan
- 1 tablespoon kosher salt
- 2 eggs
- 1 1/2 cups whole milk
- 3 tablespoons olive oil
- 2 tablespoons canola oil
- 2 boneless pork tenderloins (about 3 to 4 pounds total)
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 Gala apples, small diced
- 2 tablespoons rice wine vinegar
- 1 lemon, juiced
- 1 jalapeno, minced
- 1/3 cup extra-virgin olive oil
- 2 tablespoons ground cumin
- 1 tablespoon ground cinnamon
- 1 tablespoon kosher salt
- 1/2 bunch cilantro, leaves chopped
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 727 |
| Total Fat | 36 g |
| Saturated Fat | 7 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 47 g |
| Cholesterol | 172 mg |
| Sodium | 1026 mg |
Reviews
Pork ended up overcooked, though I followed the instructions exactly. Used my own spaetzle, which was the only good part. That apple salsa was ghastly! Check the recipe because YIKES
Made only the salsa. I cut down the recipe by 2/3 to make it work for two. Thought 1 tsp of salt was too much but went with it. Too salty. Tried to counter it with some sugar which did help. The other spices worked.
I only tried the apple salsa recipe and have to agree with the other reviewer about possible typos. 1 teaspoon of the spices would have been better. 1 Tablespoon of salt?.. Ditto the yipes!! I thought the over-all flavors worked well together, however overwhelming. Will likely use salsa recipe again with 1 teaspoon rather than tablespoons on the spices.
Ok, where do I start? I’ve cooked pork tenderloin so many times I can’t count. This recipe is easy from that standpoint. Salsa-wise, the cumin was so overwhelming I couldn’t taste anything else. Our family loves bold flavor and we ended up throwing it out. No one could stomach more than a few bites. The spaetzle was ok as well – same comment as other reviewer with regards to the mustard. My guess is that there were typos in both. I don’t think I’ve used even 2 TBSP of cumin in a full chili recipe. Yipes!
I’m not sure where to start. I first believed 20-30 minutes, but no way.
1) The pork is nothing without the apple salsa. Believe it or not, the cumin/cinnamon flavor pops with the pork.
2) Spaetzle: You better like mustard. There’s a lot here. I never thought I’d review a pork recipe in the same sentence as Passover, but the spaetzle tastes and looks like mustardy Matzo Farfel.
3) Be prepared to clean a lot of pots and pans. You’re looking at 2 strainers for the spaetzle, two frying/saute pans, bowls and measuring cups. The clean up takes as long as the entire meal.
Summary: not worth the work or the clean up.