For the Knöpfle, put the eggs in a bowl, season with a good pinch of salt and add a dash of cooking oil and mineral water. Now whisk the whole thing and gradually add the flour.
When all the flour has been added to the dough, beat it well with a wooden spoon (preferably with a hole in the middle) until the dough is nice and airy and bubbles when it is not in use. Now set the dough aside.
Parry the pork tenderloin and then cut into medallions. Fry in clarified butter in a hot pan. Turn once and season with salt and pepper. Take the medallions out of the pan and keep them warm in the oven (max. 50 ° C).
Now add the stock to the pan and, if you have a cast iron pan, use a spoon to remove the meat stock from the pan. Then add the creme fraîche and bring to the boil. Tie the sauce with a little cold butter or sauce thickener, add salt and pepper and put the medallions back into the pan. You can also add fresh mushrooms to the sauce.
Now cover the medallions nicely with sauce and leave them in the pan until the desired degree of doneness is reached. A very delicate pink color is ideal for pork tenderloin. This is the only way to keep the fillet nice and juicy and not too dry. This should be achieved after approx. 3 - 4 minutes. Season the sauce again to taste, seasoning if necessary.
During this time, use a spaetzle slicer to put the spaetzle dough in a saucepan with boiling salted water and gradually skim it off.
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