Sunday, October 13, 2013

Herbed Pork Loin on Spätzle #SundaySupper #FamilyDinnerTable

AmFam Back To The Family Dinnertable Logo
Happy Sunday!!!  I am so excited to be participating in another event sponsored by American Family Insurance and the quest to Bring back the Family Dinner Table.  This is right in line with #SundaySupper mission to bring back mealtime around the family table.  It is something that rings true to me; it is without question that we eat dinner at the table together every night. 

Big Sunday Supper Meals that make leftovers to re-invented for Weekday Supper is the theme this week; another fantastic theme as Sunday is the day to make that big meal for everyone around the Family Dinner Table.  Our meals on Sunday are generally bigger, and I make sure to have enough leftovers for lunch on Monday, well at least for the girls lunch. Besides lunch we are not big leftover eaters; the same meal for twice in a row for dinner is just not appealing to me but leftovers re-invented into another dish?  Now you are talking...because we are talking about a different dish.  It is something I do frequently as I love to reinvent the side of Sunday into a new dish for Weekday Supper.  For example mashed or {s}mashed potatoes is such a side; I make quite a bit more and then during the week it will turn into a wonderfully, filling potato soup; leftover pasta will turn into a pan of  savory onion-greens-pasta; and if there is leftover ham along with the past it will turn into a savory dish of ham-tomato/or other veggie-pasta .  The key is to make enough of a dish that all love and easily turns into another easy Weekday Supper.  So today l bring one of our favorites; Herbed Pork Loin on Spätzle.  Can you guess what will be used for the re-invention?  If you decided on Spätzle you are correct; yes, leftover herbed pork loin is delicious but oh my, the options with Spaetzle.  Käsespätzle, or Spätzle in savory soup {I am thinking lentil}, or just fried up with onion, some bacon, greens, topped with some Gruyere and served with a big salad.  Oh yes...and the great thing is that you can also freeze Spätzle plus the recipe and easily be increased.  So now, are you ready for this delicious, easy, Big Sunday Supper Meal served at our virtual Family Table? Here it is...

Herbed Pork Loin on Spätzle

Herbed Pork Loin
    Sunday Supper Movement
  • 2 medium sized pork loins
  • Salt & Pepper
  • 1/2 C fresh rosemary {pulled off the stems and chopped}
  • 1/2 C fresh thyme stemmed {pulled of the stems and chopped}
  • 1 Tbs Dijon Mustard
  • 3 slices of thick cut bacon
  • 1 C white wine
  • Butcher twine
*** Preheat oven to 375F 

1.  Liberally rub pork loins with salt and pepper
2.  Slather each pork loin with dijon mustard
3.  Roll each pork loin in the herb mixture; to cover the entire meat
4.  Lay out the bacon slices and place one of the pork loins on top of it.  Wrap the bacon around the  pork loin and when done secure the bacon around the pork loin with butcher twine
5.  Heat a large - I use cast iron - pan and carefully brown each pork loin from each side {brown one
     pork loin at a time}
6. When both pork loins are browned, place them into a shallow baking dish
7.  Add 1 C of white wine to the pan used to brown the meat; be sure to stir up all the delicious bits   
     from the bottom of the pan. Bring to a boil, add a cup of water, or broth.
8. Pour the liquid into the baking dish
9. Bake pork loin in oven until internal temperature of the pork loin reaches 145 F.  Be sure not to over
    cook. {it takes about 30-40 minutes}

  • 500 gr. flour (app. 2-3/4 C) 
  •     5 eggs
  • 125 ml water, and 125 ml sparkling water {it is ok to just use plain water} Total = 1 C + 1 Tb.
  • 1 Tb salt
****it is very easy to increase/decrease this recipe -> 5 eggs = 500 gr flour & 250 ml water;  3 eggs = 
        300 gr. four & 150 ml water, 10 eggs = 1,000 gr flour & 500 ml water etc.***
  1. Combine flour with salt.
  2. Add the eggs, one by one {my sister swears by the wooden spoon to mix the Spätzle dough}
  3. Slowly add the water; stir dough the entire time
  4. Continue to stir the Spätzle dough until you have worked out any flour lumps, and it falls heavy of the spoon
  5. Bring a large pot of water with a generous pinch of salt to a boil
  6. Once water is boiling, place dough {working in batches} in the Spätzle press, or push through a colander
  7. Remove Spätzle from the water as soon as they rise to the top of the water; set them aside until ready to eat or place portion reserved for your Weekday recipe in fridge or freezer
When ready to serve, slice the Herbed Pork Loin and serve on top of the Spätzle; serve with a large side salad.

Do you have a favorite family recipe you are ready to share? Get ready to share it with American Family Insurance as they are having  a "Share Your Recipe" sweepstakes for 6 weeks.  The weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card.  For details please visit American Family Insurance

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There are a total of 20 #SundaySupper contributors participating in this fantastic event sponsored by American Family Insurance; take a look at all of these amazing recipes...

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

This post is sponsored by American Family Insurance.  All opinions expressed in this post are my own.


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