Champignonrahmgeschnetzeltes mit Spätzle und Feldsalat Creamy Mushroom Pork with Noodles and Salad

Bring a large pot of salted water to a boil over high heat for the Spätzle.

Slice the pork tenderloin into thin strips, about 2 cm long. Season with a pinch of salt and pepper.

Heat 1 tbsp vegetable oil in a large skillet over high heat. Sear the pork strips in a single layer for 2 minutes per side until browned but not fully cooked. Transfer to a plate.

Reduce heat to medium, add 1 tbsp butter and the remaining 1 tbsp oil to the skillet. Sauté the sliced onion and minced garlic for 3 minutes until softened.

Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid and start to brown. Season with salt, pepper, and nutmeg.

Pour in the white wine and cook for 1 minute, scraping up browned bits. Add the chicken broth and bring to a simmer. In a small bowl, whisk cornstarch with 2 tbsp cold water, then stir into the sauce. Simmer for 2 minutes until thickened.

Stir in the heavy cream and return the pork strips (and any juices) to the skillet. Simmer gently for 3 minutes until the pork is cooked through and the sauce coats the back of a spoon.

While the sauce simmers, cook the Spätzle in the boiling water according to package directions (about 3-4 minutes). Drain. Toss the lamb's lettuce with balsamic vinegar and olive oil. Serve the pork and sauce over Spätzle, with the salad on the side.