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Crusted Pork in Bloody Mary Sauce with Spatzle Recipe Video
|Shallot onion||3 Tablespoon|
|Celery||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs)|
|Fresh tomatoes||3 Cup (48 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs) (Lea And Perrins)|
|Hot sauce||2 Dash|
|Horse radish||1 Teaspoon|
|Vodka||5 Ounce (1 Shot)|
|Black pepper||To Taste|
|For crusted pork|
|Dijon mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon (Lea And Perrins)|
|Japanese bread crumbs||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Dry thyme leaves||1 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Whole milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon|
|Fresh parsley||2 Tablespoon|
Calories 994 Calories from Fat 249
% Daily Value*
Total Fat 28 g43.2%
Saturated Fat 11.8 g58.9%
Trans Fat 0 g
Cholesterol 355.1 mg
Sodium 1365.5 mg56.9%
Total Carbohydrates 106 g35.5%
Dietary Fiber 9.7 g38.8%
Sugars 25.1 g
Protein 41 g81.4%
Vitamin A 206.4% Vitamin C 121.9%
Calcium 32.4% Iron 68.4%
*Based on a 2000 Calorie diet
1. Peel and cut Carrots, cut Celery and Tomatoes into bite size pieces.
2. Chop Garlic and Shallots.
3. Saute vegetables in a hot pan, until softening.
4. Add Worcestershire Sauce, Hot Sauce, Horse Radish,Vodka. Taste off with Salt and Black Pepper.
5. Cook a coupe of minutes.
6. Mix in blender until smooth.
1. Turn on oven to 450 degrees F
2. Clean off Silver Skin of pork and season light with Salt and Pepper.
3. Whip Egg, Honey, Dijon Mustard and Worcestershire Sauce and brush mix all over the Pork. Save left over mix for basting later.
4. Turn pork in bread crumbs until properly covered.
5. Bake for 15-20 minutes or until crumbs are lite golden and Pork is still a bit soft to the touch. Baste with rest of mustard mix and finish baking Pork until a slight softness can be felt or check inner temperature for 150 degrees F.
6. Let meat rest for at least 5 minutes before cutting it.
1. Bring a big pot of water to a boil.
2. Mix Flour, Thyme, Nutmeg, Salt and White Pepper in a mixing bowl.
3. Whip in Egg and Milk.
Hold a colander over the boiling water and with help of a flexible plastic spatula, press a 1/4 cup of Spatzle mix at a time through the bottom holes of the colander, falling into the boiling water.
4. Let Spatzle cook for 4-5 minutes before "fishing" them up with a strainer and then cooling them spread out on a sheet pan in the refrigerator.
5. Saute chilled Spatzle with Butter and chopped Parsley in a hot pan.
This video is a creation of Helenaskitchen. You can visit Helenaskitchen for complete recipes, and more videos.