Pan Seared Pork Tenderloins and Spaetzle

After all that turkey, not to mention leftovers, something different is refreshing.

Marguerite Henderson shares how to make pan seared pork tenderloins.

Pan Seared Pork Tenderloins with Apples and Cabbage
2 lbs. pork tenderloins (2 pkgs. of 1 lb. each)
kosher salt and ground black pepper
2 T. olive oil
1 medium onion, thinly sliced
2-3 Granny Smith apples, cored and sliced
½ head white cabbage, cored and shredded
½ head red cabbage, cored and shredded
1 tsp. caraway seeds
1 tsp. dried dill weed
1 cup chicken broth or white wine

Rub the pork tenderloins with salt and pepper. Heat olive oil in large skillet, add pork and brown on all sides over medium heat, about 10 minutes. Transfer to a roasting pan. Place on middle rack of a preheated 350 degree oven. In the same skillet as you browned the pork, sauté the onion, apples, and cabbages with caraway seeds and dill for 2-3 minutes, stirring often. Add to pan with pork, spreading around the pork tenders, not on top, and add the broth or wine and continue to roast for another 15-20 minutes until pork is cooked to internal temperature of 145 degrees, slightly pink in center. Slice pork thinly on diagonal, and place on spaetzle with vegetables around pork. Serves 4-6.

NOTE: Serve with smashed new potatoes with chopped chives, butter and grated nutmeg on top!
1 pkg. spaetzle (German noodles), cooked according to directions on package
2 T. butter
¼ tsp. paprika
¼ cup chopped fresh parsley
2 T. poppy seeds

While pork is roasting, boil the spaetzle according to directions on package. Drain. Stir in the butter, paprika, parsley and poppy seeds after cooking and draining.

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