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🍽️ Juicy Filet Strips in a Bacon Coat with Homemade Spätzle

715 kcal · 50 min · 4 servings

Ingredients

• 1 packet HENGLEIN Fresh Egg Spätzle (à 400 g)
• 600 g pork tenderloin(s)
• 2 tbsp mustard (mild)
• 8 slice(s) ham (smoked)
• 1 jar mushrooms (sliced, 670 g)
• 1 tsp marjoram (fresh, chopped)
• 1 tsp dill (tips), fresh, chopped
• 1 tsp parsley (fresh, chopped)
• 1 cup cream (200 ml)
• 0.5 cup crème fraîche
• 1 tbsp paprika powder (sweet)
• salt and pepper

Instructions

1. 1. Thoroughly dry the meat with a kitchen towel.
2. 2. Cut the meat into eight equal pieces.
3. 3. Brush each piece of meat thinly with mustard.
4. 4. Wrap each piece tightly in a slice of bacon.
5. 5. Place the meat rolls in a small baking dish.
6. 6. Let the mushrooms drain well.
7. 7. Distribute the mushrooms in the dish between the meat rolls.
8. 8. Season the dish with salt and pepper.
9. 9. Sprinkle some chopped herbs over it.
10. 10. Whisk cream and crème fraîche in a bowl.
11. 11. Season the sauce with paprika powder, salt, and pepper.
12. 12. Pour the sauce evenly over the meat rolls.
13. 13. Preheat the oven to 200 degrees (180 degrees with convection or gas mark 4).
14. 14. Bake the dish for about 30 minutes in the preheated oven.
15. 15. Cook the spätzle according to the package instructions.
16. 16. Serve the spätzle together with the meat.

Nutrition per serving

• kcal: 715
• Protein: 42 g · Fett/Fat: 45 g · Carbs: 40 g