| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat/pork, Emeril, Ethnic, Am/la | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 with salt and pepper. Remove the loin from the pan and place the pan directly on the stove burners. Scrape the pan drippings from the edges of the pan. Deglaze with red wine and veal reduction. Add the shallots and garlic. Season with salt and pepper. Spoon the pan dripping sauce over the bottom of the platter. Mound the spaetzle in the center of the sauce. Carve the loin and fan around the spaetzle. Garnish with parsley and Essence. Source: Essence of Emeril, #EE2331, TVFN formatted by Lisa Crawford, 5/12/96 Posted to MealMaster Recipes List, Digest #149 Date: 28 May 96 00:39:21 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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