Pan Roasted Pork Tenderloin with Mustard Spaetzle and Apple Cilantro Salsa

Name: Pan Roasted Pork Tenderloin with Mustard Spaetzle and Apple Cilantro Salsa
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps canola oil; 1 bunches cilantro, leaves chopped; 118 milliliters whole-grain or Dijon mustard; 2 Tbsps dry mustard; 2 eggs; 473 milliliters all-purpose flour; 3 smalls Gala apples, small diced; 1 Tbsp ground cinnamon; 2 Tbsps ground cumin; 1 jalapeno, minced; 1 lemon, juiced; 1 Tbsp kosher salt; 6 servings Kosher salt and freshly ground black pepper; 79 milliliters extra-virgin olive oil; 3 Tbsps olive oil; 3 Tbsps grated Parmesan; 2 boneless pork tenderloins (about 3 to 4 pounds total); 2 Tbsps rice wine vinegar; 355 milliliters whole milk

Pan Roasted Pork Tenderloin with Mustard Spaetzle and Apple Cilantro Salsa might be just the Mexican recipe you are searching for. This recipe makes 6 servings with 1229 calories, 135g of protein, and 51g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. A mixture of olive oil, cilantro, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. It works well as a main course. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Bring a large pot of water to a boil over medium heat.

Ingredients you will need

Water

Equipment you will use

Pot

In a large bowl, whisk together the flour, mustard, dry mustard, Parmesan and salt. Then add eggs and milk and stir together using a metal or wooden spoon. The consistency should be a thick batter, a little thicker than pancake batter. When the water comes to a boil put a colander over the pot and pour in the batter. Using a rubber spatula, force the batter through the holes of the colander so it falls in little drops into the water. Cook for just a minute. When the spaetzle float to the surface, they are cooked. Strain and immediately rinse with cold water to cool and stop the cooking process.

Ingredients you will need

Mustard Powder

Parmesan

Mustard

All Purpose Flour

Water

Egg

Milk

Salt

Equipment you will use

Wooden Spoon

Colander

Spatula

Whisk

Bowl

Pot

Lay the spaetzle out on a cookie sheet to dry a little bit.

Ingredients you will need

Equipment you will use

Baking Sheet

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Heat a large, oven-proof saute pan over high heat.

Equipment you will use

Oven

Frying Pan

Add canola oil and when it starts to smoke add the pork. Liberally season the pork with salt and pepper, to taste. Sear the pork on all sides to get a real good deep brown color all over the pork.

Ingredients you will need

Salt And Pepper

Canola Oil

Pork

Transfer the pan to the oven to finish cooking. Roast until an instant-read thermometer inserted into the middle of the pork registers 138 degrees F, about 10 to 15 minutes for medium-well.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove the pork from the oven to a cutting board and let rest for 10 minutes before slicing.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Oven

Salsa: While the pork is cooking, make the salsa. In a large bowl, add the apples, the vinegar and lemon juice and toss to coat and to prevent them from turning brown.

Ingredients you will need

Lemon Juice

Vinegar

Apple

Salsa

Pork

Equipment you will use

Bowl

Add the jalapeno, oil, spices and salt and mix thoroughly. Stir in the cilantro, cover and refrigerate. It will keep up to 1 day.

Ingredients you will need

Cilantro

Jalapeno Pepper

Spices

Salt

Cooking Oil

In a large saute pan heat 3 tablespoons of olive oil over high heat. When the oil begins to smoke add the spaetzle and turn the heat to medium-high.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Let the spaetzle sit for a minute to get brown, then stir and brown for another minute. You are looking for nice crisp, golden brown pieces of pasta. (They shouldn't stick if you made them right. If they do stick, it means the batter was too loose from the start. If the batter was too loose just add a little more flour the next time.)

Ingredients you will need

All Purpose Flour

Pasta

With a slotted spoon, remove the spaetzle from the oil and to a platter. Top with slices of pork loin and a generous helping of the salsa right over the top.

Ingredients you will need

Pork Loin

Salsa

Cooking Oil

Equipment you will use

Slotted Spoon

Serve immediately.

Equipment

Ingredients

Servings:

2Tbsps

canola oil 1bunches

cilantro, leaves chopped 118milliliters

whole-grain or Dijon mustard 2Tbsps

dry mustard 2

eggs 473milliliters

all-purpose flour 3smalls

Gala apples, small diced 1Tbsp

ground cinnamon 2Tbsps

ground cumin 1

jalapeno, minced 1

lemon, juiced 1Tbsp

kosher salt 6servings

Kosher salt and freshly ground black pepper 79milliliters

extra-virgin olive oil 3Tbsps

olive oil 3Tbsps

grated Parmesan 2

boneless pork tenderloins (about 3 to 4 pounds total)2Tbsps

rice wine vinegar 355milliliters

whole milk

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Sur de los Andes Malbec. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 10 dollars per bottle.