Roasted pork loin with bacon and onion spaetz
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork loin |
| 3 | tablespoons | Olive oil |
| ½ | cup | Cracked black pepper |
| 1 | Recipe basic spaetzle | |
| 1 | pounds | Bacon; small dice |
| 2 | cups | Yellow onions; julienned |
| ½ | cup | Red wine |
| 1 | cup | Veal reduction |
| 2 | tablespoons | Shallots; minced |
| 1 | tablespoon | Garlic; minced |
| Salt and pepper | ||
Directions
Prehaet the oven to 400 degrees. For pork loin: Season the entire loin with olive oil and salt. In a hot saute pan, sear the loin for 1-2 minnutes on each side. Remove from pan and crust the loin with 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 spaetzle: In a hot large pan, render the bacon until crispy, remove the bacon from the pan. In the bacon fat, saute the onions for 2-3 minutes. Stir in the bacon. Season w formatted by Lisa Crawford, 5/12/96