Ingredients

Mustard Spätzle

  • 5 ¼ oz. whole eggs
  • 1 ½ fl oz. Cream (half and half)
  • 3 ¼ oz. whole grain mustard
  • ¾ oz. yellow mustard
  • 1/8 teaspoon turmeric
  • 6 oz. all-purpose flour
  • Kosher Salt, to taste
  • Black pepper, to taste
  • 1 oz. whole butter

Pickled Mustard Seeds

  • 28 g mustard seeds
  • Water, as needed
  • 49 g Champagne Vinegar
  • 21 g water
  • 14 g granulated sugar
  • 1.5 g Kosher salt

Braised Red Cabbage

  • 4 oz. red cabbage, shredded
  • 12 oz. Bacon, chopped
  • 1 oz. onion, small dice
  • 2.5 oz. Granny Smith apple, small dice
  • 3 fl oz. red wine vinegar
  • 3 fl oz. chicken stock
  • 1/8 teaspoon ground cinnamon
  • 1.75 oz. brown sugar
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/8 teaspoon Maqui powder

Sautéed Root Vegetables

  • 2 Tbsp. olive oil
  • 2 oz. red carrots, oblique
  • 2 oz. rutabaga, medium dice
  • 3 oz. turnips medium diced
  • Kosher salt, to taste
  • Black pepper, to taste
  • ½ teaspoon Italian parsley, chopped

Details

Product:

Bacon, Pork Loin Roast

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Reheat pork loin with a circulator to an internal temperature of 141°F.

Mustard Spätzle

  1. Place eggs, cream, both mustards and turmeric in a mixing bowl. Whip lightly until combined.
  2. Slowly add flour and seasoning to mixture until a thick smooth batter forms.
  3. Place batter in a spätzle press, and press into boiling water until spätzle floats. Remove and cool.
  4. Heat butter in a sauté pan. Add spätzle and cook until lightly colored.

Pickled Mustard Seeds

  1. Place mustard seeds in water in a pot and bring to a boil, stirring frequently.
  2. Combine vinegar, water, sugar and salt, stirring to combine.
  3. Add mustard seeds to the brine and let stand covered until ready to use.

Braised Red Cabbage

  1. Sauté bacon, onion, and cabbage for 1 minute. Add apple and stir to combine.
  2. Add vinegar, cinnamon, and chicken stock and continue to braise cabbage until tender.
  3. Add brown sugar and cook for an additional 5 minutes.
  4. Taste and season.
  5. Divide mixture into half. Add Maqui powder to 1 part and puree in a blender.
  6. Hold the other half for service.

Sautéed Root Vegetables

  1. Heat olive oil in sauté pan.
  2. Add vegetables and sauté until lightly colored and cooked through. Toss with herbs.
  3. Season and reserve hot.