Swabian Pork Fillet Recipe – With Spaetzle in a Pan

Swabian Pork fillets

This Swabian Pork Fillet recipe is a recipe that you will love! In Swabia, the region around Stuttgart, you find in mnay good restaurants the “Filettoepfle”. The meat, together with Spaetzle and a creamy sauce, is served in a pot.  Very delicious especially with hand made Spaetzle. Happy Cooking!

Ingredients Swabian Pork Fillet Recipe

300 g pork filet
salt, pepper, nutmeg to taste
300 g mushrooms (Boletus, Chanterelles or Porcini) fresh or jar
1 onion or 2 shallots
4 tbsp parsley, chopped
100 ml broth (beef or vegetable)
2tbsp butter
100ml dry white wine
1 tbsp clarified butter
1 garlic clove
200 ml heavy cream
juice from 1/2 lemon
cooked Spaetzle – Go to the Recipe How to Make Spaetzle –

german spatzle Bechtle - original swabian spaetzle

Cooking Instructions Swabian Pork Fillet Recipe

  • Make or cook Spätzle per instructions.
  • Wash meat under running cold water, dry with kitchen paper, remove any tendons or skin.
  • Cut the pork fillet in 4 medallions, flatten them. Spice with salt and pepper.
  • Prepare mushrooms if fresh, drain the ones from the jar. Chop parsley fine.
  • Peel onion, garlic and chop both fine.
  • Heat clarified butter in a pan, brown meat on all sides evenly for about 6 min on medium heat.
  • Remove meat from pan, place covered at a warm place.
  • Melt 1 tbsp butter, saute onions and garlic on low heat. Add mushrooms and fry until all liquid had evaporated.
  • Add parsley, white wine, lemon juice.
  • Let simmer for 6-8 min.
  • Add heavy. Spice to taste if needed.
  • Heat remaining butter in a different pan. Warm the Spaetzle, and spice with salt and nutmeg.
  • Place Spätzle in a pan and meat on top, pour the sauce over the meat.

 

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