Cajun Pork Tenderloin with Lambic Beer Sauce and Cheesy Spaetzle (Paul Young) Recipe

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Cajun Pork Tenderloin with Lambic Beer Sauce and Cheesy Spaetzle (Paul Young)
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Ingredients
26
Count
Nutrition
105671
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. For the spaetzle:
  3. In a large bowl, combine the flour, tarragon, salt, eggs, 1 cup water, and mustard. Stir vigorously until combined into a paste. If it's too thick, add just a bit more water until just smooth. Bring a large pot of salted water to a boil. Hold a colander over the pot and, using a rubber spatula, press the batter through the holes into the water. Boil for 3 minutes, then drain. Transfer the spaetzle to a baking dish.
  4. For cheese sauce:
  5. In a large saucepan, over medium-low heat, whisk together the Parmesan cheese, mascarpone, goat cheese, salt, and half-and-half to a simmer. Cook for 10 minutes. Whisk often to prevent burning. Pour the cheese sauce over the spaetzle and toss gently to coat. Dot the top with goat cheese and lay the prosciutto slices on top. Bake the spaetzle in the oven for 5 minutes to heat through. Set aside.
  6. For Lambic Beer Jus:
  7. Pour the beer into a saucepan and stir in the demi glace, sugar and a good pinch of salt. Bring to a simmer over low heat and cook until reduced by 1/3.
  8. For the pork:
  9. Raise the oven temperature to 450 degrees F. Preheat a grill or grill pan.
  10. In a large bowl, combine the Cajun seasoning, cocoa, roasted garlic, sugar, and salt. Mix until well combined. Dredge the pork into the spice rub and grill for 2 minutes on each side. Transfer the pork to a baking sheet and finish in the oven for about 10 minutes (5 minutes more for 2 tenderloins), or until cooked to medium and the internal temperature reaches 155 degrees F. While the pork is finishing in the oven, slice the leeks into 1/4-inch rounds and rinse in a bowl of cold water to remove excess dirt. Drain and dry well. Fill a large, deep, heavy-bottomed saucepan, halfway with oil and heat over medium-high heat to 350 degrees F. Toss the leeks in flour and a pinch of salt. Deep fry the leeks in the hot oil until golden brown. Drain on paper towels. Slice the pork loin and spoon the beer sauce over top and top with crispy leeks. Serve the spaetzle on the side.
  11. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 105670.56 Kcal (442422 kJ)
Calories from fat 41809.34 Kcal
% Daily Value*
Total Fat 4645.48g 7147%
Cholesterol 10851.56mg 3617%
Sodium 11632.33mg 485%
Potassium 42076.03mg 895%
Total Carbs 11922.22g 3974%
Sugars 1422.18g 5689%
Dietary Fiber 511.99g 2048%
Protein 5143.38g 10287%
Vitamin C 828.1mg 1380%
Vitamin A 89.1mg 2970%
Iron 734.4mg 4080%
Calcium 113525.4mg 11353%
Amount Per 100 g
Calories 1809.64 Kcal (7577 kJ)
Calories from fat 716 Kcal
% Daily Value*
Total Fat 79.56g 7147%
Cholesterol 185.84mg 3617%
Sodium 199.21mg 485%
Potassium 720.56mg 895%
Total Carbs 204.17g 3974%
Sugars 24.36g 5689%
Dietary Fiber 8.77g 2048%
Protein 88.08g 10287%
Vitamin C 14.2mg 1380%
Vitamin A 1.5mg 2970%
Iron 12.6mg 4080%
Calcium 1944.2mg 11353%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2499.7
    Points
  • 2918
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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