Every year for Tom’s Birthday or when my Dad comes in to town my we end up at local German restaurant. Why do I may mention Tom’s Birthday now since his in October? It is because this week is all about celebrations. Well at least today and Wednesday will definitely be because, Wednesday is the 1 year anniversary of Great Eats with Petes. To celebrate I wanted to share with you a recipe we usually have to celebrate a time in our life.
I also have the pleasure of having my little sister from my sorority currently living in Germany. She was being an awesome little sister when she brought me back some spaetzle from Germany on one of her recent trips back to the states. So I decided to make one of those classic German recipes that we get at our local restaurant. The spaetzle was different then what I make from scratch but just as good. So I say give German food a try and try out this yummy recipe. Enjoy!
2 pound boneless pork loin
6 slices of bacon
1 Onion thinly sliced
1 tablespoon of water
Preheat oven to 400 degrees F.
Heat approx 2 tablespoons of olive oil in a pan large enough to fit the pork loin. Season the pork loin with salt and pepper. Sear the pork loin on all sides, until each side is golden brown. Place in oven and cook for 20-30 minutes or until the pork reaches and internal temperature of 160 degrees F.
Make the spatezle from scratch or boil according to the directions on the bag. Meanwhile, slice the bacon into 1-inch pieces. Heat a little bit of olive oil in a fry pan over medium heat. Fry up the bacon until crispy. Remove from heat and set aside.
Leave approximately 2 tablespoons of bacon fat in the pan and discard any extra bacon grease. Add onions to the pan. Season with salt and pepper and cook on medium low heat until the onions are translucent. Add in a tablespoon of water and allow to evaporate. Add cooked spatezle to the pan and the bacon. Mix to combine.
Slice up the pork and serve with the spaetzle. Enjoy!