Creamy, hearty, and perfect for cast iron or Dutch ovens
Tender pork medallions, golden-brown mushrooms, and creamy sauce meet hearty spaetzle – this dish is true comfort food. Ideal for cozy evenings, but also perfect for a Dutch Oven or a large cast iron pan.
A simple one-pot dish with lots of flavor.
Ingredients (for 4–6 people)
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1 pork tenderloin (approx. 600–700 g)
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800 g fresh spaetzle
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400 g brown mushrooms
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150 g crème fraîche
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200 ml cream
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250 ml vegetable broth
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1 leek stalk
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1 onion
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2 cloves garlic
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Salt, pepper, nutmeg
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Fresh chives
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2 tbsp clarified butter
Preparation
1. Prepare the meat
Cut pork tenderloin into medallions.
Season with salt and pepper.
Sear vigorously on both sides in hot clarified butter in a Cocotte or cast iron pan (approx. 1–2 minutes per side).
Remove – the meat will be cooked through later.
2. Sauté vegetables
Dice the onion, slice the leek into rings, and slice the mushrooms.
Sauté the onions and leek first in the roasting juices.
Add mushrooms and sear vigorously until lightly browned.
Briefly roast the garlic.
3. Make the sauce
Deglaze with vegetable broth.
Stir in cream and crème fraîche.
Season with salt, pepper, and nutmeg.
Simmer gently for 5–8 minutes until the sauce thickens.
4. Add spaetzle & meat
Fold in the spaetzle and simmer for 3–4 minutes.
Add the seared medallions back in and let them gently simmer for 5–8 minutes over medium heat until the meat is tender and juicy inside.
Do not overcook – otherwise, the tenderloin will become dry.
5. Serve
Sprinkle with fresh chives and serve directly from the pan.
Tip
For an even spicier flavor, you can stir some grated Bergkäse into the sauce.
Many thanks to die_grillferkel for the delicious inspiration and photos!
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