Summary

Ingredients

• 400 g spaetzle (I always use shaved ones myself)
• Salt and pepper, whiter
• 500 g pork fillet (s)
• 2 medium tomato (s)
• 1 medium onion (s)
• 1 tablespoon oil
• 1 tablespoon tomato paste
• 150 g cream
• 1 teaspoon broth, clear
• Fat for the shape
• 100 g cheese, Gouda, medium-aed
• Basil for garnish

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Instructions

1. Wash the pork tenderloin and pat dry. Cut into about 12 slices. Wash and dice tomatoes, peel and dice onions.
2. Heat the oil in a large pan and fry the medallions briefly on each side. Season with salt and pepper. Remove.
3. Sauté the onion in the frying fat, add the tomatoes and stew for 2-3 minutes. Stir in tomato paste, sauté briefly. Deglaze with 1/4 l water and the cream and bring to the boil. Dissolve the broth in it and let it simmer briefly. Season the tomato cream with salt and pepper. Fold the spaetzle into the sauce.
4. Spread the spaetzle with the sauce on four greased molds. Place three medallions on each, grate cheese and sprinkle over it. Baked in a preheated oven at 225 ° C for about 10 minutes. Garnish with basil.