Roasted Pork Loin With Bacon And Onion Spatzle
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Roasted Pork Loin With Bacon And Onion Spatzle
  Pork    Bacon    Onion  
Last updated 6/12/2012 1:00:01 AM. Recipe ID 23047. Report a problem with this recipe.
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      Title: Roasted pork loin with bacon and onion spatzle
      Yield: 4 Servings
 
      2 lb Pork loin
      3 tb Olive oil
    1/2 c  Cracked black pepper
      1    Recipe of basic spatzle
      1 lb Bacon, small diced
      2 c  Julienned yellow onions
    1/2 c  Red wine
      1 c  Veal reduction
      2 tb Minced shallots
      1 tb Minced garlic
           Salt and pepper
 
  Preheat the oven to 400 degrees For the pork loin: Season the entire
  loin with olive oil and salt. In a hot saute pan, sear the loin for 1
  to 2 minutes on each side. Remove from the pan and crust the loin
  with the 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 spatzle: In a hot large sauté pan,
  render the bacon until crispy, remove the bacon from the pan. In the
  bacon fat, sauté the onions for 2-3 minutes. Fold in the prepared
  spatzle and sauté 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 the 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 spatzle in
  the center of the sauce. Carve the loin and fan around the spatzle.
  Garnish with parsley and Essence.
  
  Yield: 4 servings
  




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Recipe ID 23047 (Apr 03, 2005)

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