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Pork Over Spaetzle

Pork Over Spaetzle

Nutrition Facts
  • cal. (kcal) 602
  • Makes: 4 servings
  • Start to Finish: 30 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 2 people

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

Directions

  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 Information for Pork Over Spaetzle

Servings Per Recipe: 4
PER SERVING: 602 cal., 18 g total fat (9 g sat. fat), 160 mg chol., 641 mg sodium, 68 g carb. (6 g fiber), 39 g pro.

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