PORK OVER SPAETZLE

PORK OVER SPAETZLE image

Number Of Ingredients 11

1 10 1/2 ounce box spaetzle (or 8 ounces egg noodles)
1/4 cup all-purpose flour
2 teaspoons fresh rosemary, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound pork tenderloin, cut into 1/4-inch-thick medallions
4 tablespoons unsalted butter
1 10 ounce container Brussels sprouts, stems trimmed, sliced
1 head radicchio (about 8 ounces), cored and sliced
1 cup sliced fresh mushrooms
1/2 cup vegetable broth

Steps:

1. Cook spaetzle for 25 minutes, as per package directions. (For noodles, cook 7 minutes or as per package directions.) 2. Meanwhile, blend flour, 1 teaspoon of the rosemary, 1/4 teaspoon of the salt and the pepper in a dish. Coat pork in flour mixture. 3. Heat 2 tablespoons of the butter in a large nonstick skillet over medium heat. Add Brussels sprouts, radicchio, mushrooms, remaining rosemary and vegetable broth. Cook 8 to 10 minutes or until softened. Add remaining 1/2 teaspoon salt. 4. In another large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add half the pork and brown on both sides (1 to 2 minutes per side). Repeat with remaining pork. 5. Drain spaetzle and stir into veggies. Serve pork over spaetzle mixture.