german

Pork Tenderloin with Mushroom Cream Sauce and Spatzle

This simmered dish pairs pork tenderloin with mushrooms, sliced, heavy cream and cooked spaetzle. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

55 g Carbohydrates

31 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

135g pork tenderloin 161 kcal
143g cooked spaetzle 229 kcal
119g mushrooms, sliced 26 kcal
48g onion, sliced 19 kcal
32g heavy cream 109 kcal
96g chicken broth 6 kcal
6g all-purpose flour 22 kcal
8g vegetable oil 71 kcal
8g fresh parsley, chopped 3 kcal
0.8 tsp (2g) salt and black pepper 5 kcal

Cooking instructions

pork tenderloinvegetable oilsalt and black pepper
Pat pork dry; season with salt and pepper. Heat oil in a skillet over medium-high and sear pork 2 to 3 minutes per side; remove to rest.
mushroomsonion
In the same skillet, add mushrooms and onion; saute 5 to 6 minutes until browned.
heavy creamchicken brothall-purpose flour
Add flour and stir 30 seconds; whisk in broth and cream, scraping up browned bits. Simmer 2 minutes until glossy.
pork tenderloincooked spaetzle
Slice pork and return to sauce to warm through. Serve over warmed cooked spaetzle.