Title: Roasted Pork Loin with Bacon and Onion Spaetz
Categories: Meat/pork, Emeril, Ethnic, Am/la
Yield: 4 servings
2 lb Pork loin
3 tb Olive oil
1/2 c Cracked black pepper
1 Basic spaetzle recipe
1 lb Bacon; small dice
2 c Yellow onions; julienned
1/2 c Red wine
1 c Veal reduction
2 tb Shallots; minced
1 tb Garlic; minced
Salt and pepper
Preheat the oven to 400 F.
For Pork Loin:
Season the entire loin with olive oil and salt. In a hot saute pan,
sear the loin for 1-2 minutes on each side. Remove from pan and
crust the loin with 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 Spaetzle:
In a hot large pan, render the bacon until crispy, remove the bacon
from the pan. In the bacon fat, saute the onions 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
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 spaetzle in the center of the sauce.
Carve the loin and fan around the spaetzle. Garnish with parsley
and Essence.
