Recipe for 4 people / working time approx. 45 min.
600g pork fillet
3 garlic cloves
1 tsp mustard
1 tsp tomato paste
100ml red wine
800ml soup or stock
2 bay leaves, 3 juniper berries
oil for frying
320g plain flour
3 tbsp HAMLITSCH pumpkin seed pesto
Clean the pork fillet (remove the tendons), season with salt and pepper and sear both in a saucepan with a little oil. Wrap the fillet in aluminum foil and put aside. Peel the onion and garlic, roughly dice and sear in the roast residue. Add tomato paste and mustard and roast, deglaze with red wine and pour in soup or stock, add bay leaves and juniper berries. Let the sauce simmer vigorously until it is reduced by half. Then sieve the sauce, bind with cornstarch and season. Put the pork fillet with the aluminum foil at 140 degrees, top-bottom heat in the oven for about 20 minutes.
In the meantime, sprinkle the water with the pesto, ½ teaspoon salt and the eggs and mix with the flour to a dough. Sieve the spaetzle dough into boiling water with a spaetzle strainer, bring to boil briefly and skim off. Refine the spaetzle with butter and salt.
Cut the fillet into slices when serving.