Pork Over Spaetzle

Pork Over Spaetzle
Servings: 4 Start to Finish 30 mins

Ingredients

  • 1 10 1/2 ounce box spaetzle (or 8 ounces egg noodles)
  • 1/4 cup all-purpose flour
  • 2 teaspoons fresh rosemary, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pork tenderloin, cut into 1/4-inch-thick medallions
  • 4 tablespoons unsalted butter
  • 1 10 ounce container Brussels sprouts, stems trimmed, sliced
  • 1 head radicchio (about 8 ounces), cored and sliced
  • 1 cup sliced fresh mushrooms
  • 1/2 cup vegetable broth

Make It

1. Cook spaetzle for 25 minutes, as per package directions. (For noodles, cook 7 minutes or as per package directions.)

2. Meanwhile, blend flour, 1 teaspoon of the rosemary, 1/4 teaspoon of the salt and the pepper in a dish. Coat pork in flour mixture.

3. Heat 2 tablespoons of the butter in a large nonstick skillet over medium heat. Add Brussels sprouts, radicchio, mushrooms, remaining rosemary and vegetable broth. Cook 8 to 10 minutes or until softened. Add remaining 1/2 teaspoon salt.

4. In another large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add half the pork and brown on both sides (1 to 2 minutes per side). Repeat with remaining pork.

5. Drain spaetzle and stir into veggies. Serve pork over spaetzle mixture.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 602, Fat, total (g): 18, chol. (mg): 160, sat. fat (g): 9, carb. (g): 68, fiber (g): 6, pro. (g): 39, sodium (mg): 641, Percent Daily Values are based on a 2,000 calorie diet.