Swabian Pork Fillet Recipe – With Spaetzle in a Pan

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 –

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.