Friday, August 26, 2011

Spaetzli with Pork and Sauce

Prep and cook time (meat and sauce): about 40 minutes
Prep and cook time (everything): about 1hr, 15 minutes

First off , before I really get into this, the prep and cook time for everything might be high.  I am not the best multi-tasker.  The time I indicated is me doing the spaetzli first, they moving onto the other stuff.  See the alternatives at the bottom that can speed things up some.

(c) Helpful Daddy 2011

Oh wow!  I has been ages since I have posted a recipe.  The laziness is just completely uncalled for.  I have had the pictures for this recipe for months now, and yet, it is just now that I am deciding I can post it.  My title for the recipe is fairly self explanatory; Spaetzli with Pork and Sauce.  The recipe for the Spaetzli can be found here.  It is dead easy to make.  I believe for this current recipe, I had some frozen in the freezer.  Anyway, the pork recipe I have to give some credit to my mother in law, who's similar recipe was the inspiration for this one.  Here is what you will need:

2 Pork Tenderloins
1 large onion, diced
2-3 carrot, sliced thin
2 cups chopped broccoli
2 cloves garlic, finely chopped
3 cups chicken stock
1 cup heavy cream
3 tsp of flour (or corn starch)
2 Bay leaves
2 generous pinches of sage
3-4 cloves
Salt and Pepper to taste
2-3 tbsp extra virgin olive oil

Preheat skillet or pot to about medium heat.  Remove the silver skin from the tenderloins while the pot is heating up.  Season the meat with salt and pepper.  Put the EVOO into the pan, and then cook the meat - about 7 minutes a side or until done.  While the meat is cooking prepare the veggies.  When the meat is done, remove it to a plate for the time being.  In the same pot, add a little more olive oil and toss in the onion, garlic and carrots.  Saute for a few minute to help remove the stuff stuck to the bottom from the meat.  

Add the chicken stock, broccoli, and herbs and reduce the heat to a simmer.  Simmer for about 15-20 minutes, or until the carrots are to the desired tenderness.  While the sauce is simmering, slice the meat into 10cm (~1/2") slices.  Make sure that you keep any of the juices that come out of the meat while cutting it - we will add it to the sauce for more flavour.  When the stock is done cooking, whisk the flour into the the heavy cream and add to stock and keep stirring until it is incorporated.  Add the meat back to the sauce to warm back up again.  Serve over the spaetzli with some shredded cheese.

-Note, it goes without saying, but don't eat the bay leaves of cloves.


-As always you can reduce the calorie and fat content by replacing the heavy cream with evaporated milk

- If you aren't down with the home made spaetzli, you can buy pre-packaged stuff that cooks like pasta

- You can also use pasta, rice, or mashed potatoes.

-Add any other veggies you like to jazz it up.

That's all for now


Linking up with Skip to My Lou

1 comment:

  1. This is a new one on me, but it looks delicious! I would love it if you shared it on my blog hop,Makin' You Crave Monday, over at!!


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