Pork Tenderloin with Schmand-Thyme Sauce and Egg Noodles

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 30 ml olive oil
• salt
• 180 g egg noodles (Spätzle or broad Bandnudeln)
• 10 g butter
• 350 g pork tenderloin (Schweinefilet, cut into medallions)
• black pepper
• 2 g thyme (fresh, leaves only)
• 1 shallot (finely diced)
• 1 garlic cloves (minced)
• 100 ml vegetable broth
• 80 ml Schmand
• 5 g dijon mustard

Steps

1. Toss sliced zucchini or remaining bell pepper with olive oil (15 ml) and salt. Spread on a sheet pan and roast at 200 °C ⏲ roast (15–20 minutes) until soft and slightly coloured.
2. Bring a pot of salted water to a boil. Cook egg noodles (180 g) per packet. Drain and toss with butter (10 g). Keep warm.
3. Pat pork tenderloin (350 g) dry. Season with salt, black pepper, and thyme (2 g). Heat olive oil (15 ml) in a pan over high heat. Sear medallions ⏲ 2–3 minutes per side until golden. Remove to a plate — they will finish in the sauce.
4. In the same pan over medium heat, add shallot (1). Soften ⏲ 2 minutes. Add garlic cloves (1), cook ⏲ 30 seconds. Add vegetable broth (100 ml) and scrape up any browned bits. Stir in Schmand (80 ml) and dijon mustard (5 g). Simmer gently ⏲ 2–3 minutes until slightly thickened. Return pork and any resting juices to the pan, cook ⏲ 1–2 minutes more in the sauce. Taste and adjust salt.
5. Plate noodles and spoon pork and sauce over. Roasted veg on the side. For Cozy: noodles, a plain pork slice, and veg with the Schmand sauce offered on the side as a dip.