Pork Fillet with Pea Puree and Spaetzle in Cream Sauce

Summary

Ingredients

• 450 g pork fillet (s)
• 400 g spaetzle
• 450 g peas, frozen
• 2 shallot (s)
• 1 lemon (s)
• 3 stalks parsley
• 150 ml white wine
• 1 clove garlic
• sugar
• broth
• 0.5 teaspoon ½ Worcester sauce
• Sunflower oil
• 1 sprig thyme
• 1 sprig rosemary
• 2 bottles Cremefine or equivalent amount whipped cream
• 2 tablespoon crème fraîche
• salt and pepper

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Instructions

1. Preheat the oven to 100 ° C fan oven.
2. Remove the silver skin (tendons) from the pork tenderloin, the fat can stay on. Put everything that has been cut aside, this will be added to the pan later for the taste of the sauce.
3. Now wash the pork tenderloin and pat dry. Separate the fillet tip from the rest, it takes less cooking time than the rest of the fillet, otherwise it will be too dry. Rub the meat with sunflower oil (or rapeseed oil), put in the pan with the thyme and rosemary, add a little butter and fry on all sides. In between, the meat can be salted, pepper is not added until later, as this would burn in the heat and then create bitter substances. Now reduce the heat to medium level, add a little more butter and the whole peeled clove of garlic. Glaze the fillet with the butter for 1 - 2 minutes, this gives it a really nice taste.
4. Now put the large piece of fillet in the preheated oven for 35 minutes, add the fillet tip after about 10 minutes so it doesn`t get too dry.
5. Peel and cut the shallots, put them in a saucepan with a little oil, butter and the clove of garlic. Peas and a little broth and the zest of half a lemon. This can now stand on medium heat for 5 minutes.
6. Back to the pan, remove the thyme and rosemary stalks. Add 1 - 2 tablespoons of sugar, caramelize and deglaze with white wine. The meat juice and all the flavors provide the perfect basis for the sauce. Now add 2 bottles of Cremefine or whipped cream, a little broth, salt and a lot of pepper. The chopped parsley can also be served with about 1/2 teaspoon Worcester sauce. Simmer in peace until the desired consistency is achieved. If you want, you can also add 1 tablespoon crème fraîche here.
7. Also add 1 tablespoon of crème fraîche to the pea pot and puree everything finely.
8. After 35 minutes, take the meat out of the oven, let it rest for 3 minutes, cut into 3 cm thick pieces and arrange on the plate. Add the puree and spaetzle and pour the sauce over the spaetzle.

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