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Wednesday
Nov092011

November 9: Germany

Pan Seared Pork with Lemon Brown Butter Spaetzle & Sautéed Cabbage and Apples

 

We are now venturing into unchartered territory. I no longer am pulling from recipes I complied for my family's original project. Thus if you have any countries you would like us to visit, or any favorite cultural dishes, please email them to me via the Contact page. Next week will be Costa Rica, using a recipe sent to me by a OWW follower! I cannot wait!

As for Germany, this was a perfect autumn meal. I used half the butter for the sauce, and the dish was still quite rich.

Pan Seared Pork with Lemon Brown Butter Spaetzle

  • 1 1/2 pounds pork tenderloin, trimmed
  • 3/4 cup all-purpose flour
  • 1 egg, beaten with 1 tablespoon water
  • 1 cup seasoned bread crumbs
  • ½ tablespoon salt
  • ½ tablespoon paprika
  • ¼ cup vegetable oil
  • ½ cup butter
  • 2 teaspoons fresh lemon juice
  • 12 oz dried spaetzle or egg noodles

Preheat oven to 350 degrees F.

Cook spaetzle according to directions.

In a large, oven-proof saute pan heat the oil over medium-high heat.

Diagonally slice the pork into 8 (3-ounce) medallions, about 1/2-inch thick each. Season both sides of the medallions with salt and paprika. Place 3/4 cup flour in a small shallow bowl, egg wash in a second bowl, and the bread crumbs in a third shallow bowl. Dredge pork in flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.

Add the breaded pork and cook until first side is golden, about 2 minutes. Turn medallions and transfer pan to oven. Bake for 3 to 4 minutes, or until a thermometer inserted into the thickest portion registers 150 degrees F. Cover to keep warm until ready to serve.

Heat a large saute pan over medium heat and add 1/4 cup of the butter. Toss the boiled spaetzle into the pan with melted butter and saute until golden. Adjust seasonings with salt and white pepper, to taste. Remove the spaetzle from the pan and cover to keep warm until ready to serve. Add the remaining 1/4 cup of butter to the same saute pan and increase the heat to medium-high. Cook until the butter begins to brown, about 2 minutes. Add the lemon juice, swirling the pan to incorporate. When the foaming subsides, season with salt 

Spoon a portion of spaetzle on each entree plate. Top each plate with 2 pork medallions and drizzle a little brown butter sauce around each plate.

 

Sautéed Cabbage and Apples

  • 1 tablespoon vegetable oil
  • 4 cups shredded cabbage, preferably red (buy pre-shredded at the salad bar!)
  • 2 tart apples - peeled, cored and sliced
  • 1 tablespoon water
  • 1/2 teaspoons salt
  • 1 1/2 tablespoons white sugar
  • 1 tablespoon cider or white vinegar 

Heat oil in a medium size saucepan. Stir in cabbage; fry until wilted. Stir in apple, water, and salt. Cover and simmer about 25 minutes.

Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minute.

 Printable Recipe

Did You Know?

About ¼ of the Unites States population has ancestors from Germany.

More than 98% of the German population own cell phones.

Germany was the first country to adopt Daylight Savings Time.

 

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