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🍽️ Braised Pork Fillet with Poppy Seed Spätzle

916 kcal · 30 min · 4 servings

Ingredients

• 1 pork tenderloin (approx. 300 g)
• 100 g dried plums
• 1 tsp freshly chopped ginger
• 1 tsp oil
• 1 tsp soy sauce
• 1 pinch cayenne pepper
• salt
• 0.25 tsp black peppercorns
• 1 spring onion
• 200 g flour
• 2 eggs
• salt
• pepper (from the mill)
• 1 tbsp ghee
• 100 ml poultry stock (jar)
• 2 tbsp butter
• 20 g ground poppy seeds
• 1 tbsp crème fraîche

Instructions

1. 1. Slice the pork fillet lengthwise, but not all the way through, and open it up like a book.
2. 2. Wash the plums and remove the pits.
3. 3. Chop the plums finely.
4. 4. Pound the ginger in a mortar together with the oil, soy sauce, cayenne pepper, a pinch of salt, and the peppercorns until you have a smooth paste.
5. 5. Trim and wash the spring onions.
6. 6. Chop the spring onions finely.
7. 7. Stir the spring onions into the plums and the ginger paste.
8. 8. Let this mixture simmer in a pot over low heat without a lid for about 5 minutes.
9. 9. For the spätzle, vigorously mix the flour with the eggs, half a teaspoon of salt, and about 50 milliliters of lukewarm water until the batter forms bubbles.
10. 10. Let the plums drain well in a fine sieve.
11. 11. Collect the liquid.
12. 12. Fill the pork fillet with the plum mixture.
13. 13. Tie the fillet securely with kitchen twine.
14. 14. Season the fillet with salt and pepper.
15. 15. Sear the pork fillet all over in a pan with hot clarified butter.
16. 16. Pour in the collected plum sauce and some meat stock.
17. 17. Let the meat cook covered over low heat for about 20 minutes.
18. 18. Bring two liters of salted water to a boil.
19. 19. Melt the butter in a pan over low heat.
20. 20. Toast the poppy seeds in it while stirring.
21. 21. Spread the spätzle batter thinly in portions onto a board.
22. 22. Scrape fine strips directly into the boiling water with a large knife.
23. 23. Remove the spätzle with a slotted spoon as soon as they float to the surface.
24. 24. Let the spätzle drain well.
25. 25. Mix the spätzle in the pan with the poppy seed butter.
26. 26. Remove the pork fillet.
27. 27. Let the meat rest wrapped in aluminum foil for a short time.
28. 28. Finish the sauce with the crème fraîche.
29. 29. Season the sauce with salt and pepper.
30. 30. Slice the meat.
31. 31. Serve the meat with the sauce and poppy seed spätzle.

Nutrition per serving

• kcal: 916
• Protein: 56 g · Fett/Fat: 41 g · Carbs: 80 g