Title: Roasted Pork Loin w/ Bacon and Onion Spaetzle
Categories: Pork German Dumpling Onion
Yield: 4 Servings
| 2 | lb | Pork loin |
| 3 | tb | Olive oil |
| 1/2 | c | Cracked black pepper |
| 1 | | Recipe basic spaetzle |
| 1 | lb | Bacon; small dice |
| 2 | c | Yellow onions; julienned |
| 1/2 | c | Red wine |
| 1 | c | Veal reduction |
| 2 | tb | Shallots; minced |
| 1 | tb | Garlic; minced |
| | | Salt and pepper |
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