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Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 2 tablespoons finely chopped fresh tarragon

  3. 2 teaspoons kosher salt

  4. 4 eggs

  5. 1 cup water, plus more, if needed

  6. 2 tablespoons horseradish mustard

  7. 1 cup grated Parmesan cheese

  8. 1 cup mascarpone cheese

  9. 1 tablespoon kosher salt

  10. 1 quart half-and-half

  11. 1/2 cup goat cheese

  12. 4 slices prosciutto

  13. 1 bottle beer (recommended: Cassis Lambic)

  14. 3 tablespoons demi glace

  15. 2 tablespoon sugar

  16. 3 tablespoons Cajun seasoning

  17. 2 tablespoons cocoa powder

  18. 2 tablespoons prepared roasted garlic

  19. 1 teaspoon sugar

  20. 1 teaspoon kosher salt

  21. 1 (1 to 1 1/2-pounds) pork tenderloin (or 2 smaller)

  22. 1 bunch leeks

  23. Canola oil , for frying

  24. 4 tablespoons all-purpose flour

  25. Kosher salt, to taste

Instructions Jump to Ingredients ↑

  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.

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