Summary

Ingredients

• 400 g spaetzle, dry oods (no fresh ones from the coolin shelf!)
• 500 g pork fillet (s)
• 2 tomato (s)
• 1 onion (s)
• 1 tablespoon oil
• 1 tablespoon tomato paste
• 150 g whipped cream
• 1 teaspoon broth, clear (instant)
• 100 g cheese, rated (medieval Gouda)
• salt and pepper
• Fat for the shape
• possibly basil for garnish

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Instructions

1. Preheat the oven to 200 ° C circulating air.
2. Cook the spaetzle in boiling salted water for about 15 minutes. Wash the pork tenderloin, pat dry and cut into approx. 12 medallions. Wash and roughly dice the tomatoes. Peel the onion and chop finely.
3. Heat the oil in a large pan and fry the medallions in it for 1-2 minutes on each side. Season and take out. Sweat the onions in the frying fat, add the tomatoes and fry for 2-3 minutes. Stir in the tomato paste and sauté briefly. Deglaze with ¼ l water and cream and stir in the instant stock. Bring to the boil and simmer for about 3 minutes. Season to taste with salt and pepper.
4. Drain the cooked spaetzle, mix into the sauce and either divide everything into 4 small, greased casserole dishes or pour into a large dish. Spread the medallions on top and sprinkle the cheese on top. Baked for about 10 minutes. Serve garnished with basil.