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    Traditional Swabian Spaetzle with lentils



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Mini-Lasagne with pork tenderloin and espresso-barbeque sauce

Mini-Lasagne with pork tenderloin and espresso-barbeque sauce


  1. Preheat the oven to 100°C/215°F.
  2. Wash pork tenderloin, dry and sprinkle both sides with salt and pepper.
  3. Place a large frying pan with 2 tbsp oil over a medium-high heat. Once the oil is hot add the steaks and cook on both sides for a minute. Then place the pork tenderloin in a casserole, cover with tin foil and put for about 30 minutes in the oven.
  4. Peel and dice the onion. Chop the bacon into small pieces. Then fry both with 1 tbsp oil in a pan. After a few minutes add the other ingredients and simmer.
  5. Cook the Mini-Lasagne according to the packet instructions until al dente.
  6. Divide pasta between plates and serve with pork tenderloin and sauce.

Ingredients [4 servings]

  • 14 oz Mini-Lasagne
  • 4 pork tenderloin
  • 3 tbsp oil
  • 1 onion
  • 1.5 oz bacon
  • 5 oz ketchup
  • 2 oz maple syrup
  • 5 tbsp orange juice
  • 2 tbsp worchester sauce
  • Chili powder
  • ½ tsp instant coffee powder