Pork Tenderloin with Spaetzle

Ingredientai

Pork tenderloin, silver skin trimmed

2 apples

2 shallots

1 parsnip (1 more if doing parsnip chips)

5 slices of bacon

Apple cider vinegar

Spaetzle

Chives

Consider serving with broccolini or green beans

Nurodymai

1. Preheat oven to 400F. Season tenderloins. Cook spaetzle in boiling water. Dice chives. Place salted veg (green beans or broccolini in oven and cook for 15-20 minutes).

2. Remove skin and seeds from apple, remove skin from parsnip. Dice bacon, apple, parsnip and shallot in similar sized pieces. Cook, starting with bacon for 2 minutes, parsnips for 2 minutes and then add the apple and shallot. Cook another few minutes until soft. Deglaze with cider, wine or beer. Cook a few more minutes. Set aside.

3. In clean pan, sear the tenderloins on all sides and then place in oven in a separate baking sheet until temp is 145F (around 12 minutes).

4. Deglaze skillet that tenderloin was in with cider, reduce. Add brandy or whiskey, reduce. Add chicken stock or water if no chicken stock, reduce. Add a knob of butter and a dash of vinegar. Set aside.

5. Add cooked spaetzle to skillet with butter and olive oil. Add chives. Cook until well coated.

6. To serve, place tenderloin on top of apple, bacon, parsnip, shallot mixture. Drizzle sauce over tenderloin. Top with maldon salt. Place spaetzle and broccolini on either side. Serve with apple cider.