Beetroot Spätzle with Pork Tenderloin and Black Pepper Sauce

Name: Beetroot Spätzle with Pork Tenderloin and Black Pepper Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Ingredients: 1 kilogram Flour; 20 grams Salt; 10 grams Black Pepper; 1 Nutmeg; 9 Eggs; 200 milliliters Milk; 1.6 kilograms Beetroot; 600 grams Pork Tenderloin; 2 tablespoons Vegetable Oil; 2 tablespoons Butter; 1 Onion; 1½ teaspoons Crushed black pepper; 200 milliliters Beef or veal stock; 100 milliliters Cream; 1 teaspoon Dijon Mustard

10.0/101 rating·1 hrs 10 min·74 Views

Flora Petrova

354 Recipes

The beautiful crimson hue of the Spätzle, combined with the tender, perfectly seared pork tenderloin and a rich, aromatic black pepper sauce, creates a dish that is both visually stunning and incredibly flavorful. Spätzle, a traditional Swabian egg noodle, is typically a comforting side, but here, the beetroot infuses it with a subtle sweetness and a striking color, making it a star in its own right. The robust black pepper sauce, built on the savory pan drippings from the pork, ties all the elements together, offering a warm, peppery finish that complements the delicate pork and the unique Spätzle.

Allergens

6,324kcal

6 Portions · 4,100 g

Protein

347 g

Carbohydrates

860 g

Fat

144 g

Fiber

98 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Flour1 kilogram
Salt20 grams
Black Pepper10 grams
Nutmeg1
Eggs9
Milk200 milliliters
Beetroot1.6 kilograms
Pork Tenderloin600 grams
Vegetable Oil2 tablespoons
Butter2 tablespoons
Onion1
Crushed black pepper1½ teaspoons
Beef or veal stock200 milliliters
Cream100 milliliters
Dijon Mustard1 teaspoon

Prepare the Beetroot Spätzle

1
Peel the beetroot, cut them into quarters, and place them in a blender.
2
Blend until a smooth purée forms.
3
In a large bowl, combine the flour, 20 g salt, 10 g black pepper, and finely grated nutmeg.
4
Add the 9 eggs, 200 ml milk, and blended beetroot purée to the bowl.
5
Mix until a medium-thick dough forms. The dough should have enough elasticity and thickness to pass through a spätzle maker.
6
Bring a large pot of salted water to a boil.
7
Press the dough through a spätzle maker directly into the hot water.
8
Stir gently so the spätzle do not stick to the bottom of the pot.
9
When the spätzle float to the surface, they are ready. Remove them from the water.
10
Briefly rinse the cooked spätzle under cold water to prevent them from sticking together.

Cook the Pork Tenderloin

11
Trim any excess fat from the 600 g pork tenderloin and cut it into medallions.
12
Season each side of the pork medallions with salt and black pepper.
13
Heat 2 tbsp vegetable oil in a pan over medium heat.
14
Add the pork medallions to the hot pan and sear for about 3–4 minutes per side.
4 min
15
Continue searing until the pork is golden brown and cooked through.
16
Remove the pork from the pan and set it aside to rest.
17
Keep the pan with the drippings for making the sauce.

Make the Black Pepper Meat Sauce

18
In the same pan used for the pork, melt 1 tbsp butter over medium heat.
19
Add the finely chopped onion and cook until it is soft and lightly golden.
20
Stir in the 1.5 tsp crushed black pepper and cook for about 30 seconds to release its aroma.
30 s
21
Pour in the 200 ml beef or veal stock and scrape the bottom of the pan to release any browned bits.
22
Add the 100 ml cream and 1 tsp Dijon mustard (if using).
23
Let the sauce simmer for a few minutes until it slightly thickens.
24
Season the sauce with salt to taste if needed.

Serve

25
For the best flavor and texture, quickly fry the cooked beetroot spätzle in a pan with a little butter until lightly golden.
26
Plate the warm beetroot spätzle.
27
Arrange the pork tenderloin medallions on top of or beside the spätzle.
28
Spoon the rich black pepper sauce generously over the pork before serving.