Roasted Pork Loin With Bacon And Onion Spatzle For Judy

* Exported from MasterCook *

Roasted Pork Loin With Bacon And Onion Spatzle For Judy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lb Pork loin
3 Tb Olive oil
1/2 C Cracked black pepper
1 Recipe basic spatzle
1 Lb Bacon -- small diced
2 C Julienned yellow onions
1/2 C Red wine
1 C Veal reduction
2 Tb Minced shallots
1 Tb Minced garlic
Salt and pepper

Preheat the oven to 400 degrees For the pork loin: Season the entire
loin with olive oil and salt. In a hot saute pan, sear the loin for 1
to 2 minutes on each side. Remove from the pan and crust the loin
with the cracked black pepper. Place in a roasting pan. Roast the
loin for 25 to 30 minutes for medium. Remove from the oven and allow
to rest for 10 minutes. For the spatzle: In a hot large saute pan,
render the bacon until crispy, remove the bacon from the pan. In the
bacon fat, saute the onions for 2-3 minutes. Fold in the prepared
spatzle and saute for 2-3 minutes. Stir in the bacon. Season with
salt and pepper. Remove the loin from the pan and place the pan
directly on the stove burners. Scrape the pan drippings from the
edges of the pan. Deglaze with the red wine and veal reduction. Add
the shallots and garlic. Season with salt and pepper. Spoon the pan
dripping sauce over the bottom of the platter. Mound the spatzle in
the center of the sauce. Carve the loin and fan around the spatzle.
Garnish with parsley and Essence.

Yield: 4 servings

Categories: Emeril, Pork, Dumplings
Yield: 4 servings

Diane Geary


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