The Bayern Pfandel recipe is a delectable dish featuring tender pork filet in a savory mushroom cream sauce, served over homemade spaetzle. I first discovered this recipe years ago during a sabbatical from my web work, when I worked as an assistant chef at a Bavarian restaurant. The dish was a huge hit with both locals and tourists, and we named it after the region in Germany where it originated – Bayern. The word Pfandl translates to “small pan”, as the dish is typically served in a small skillet.
If you’re intimidated by the idea of making your own spaetzle, fear not – our recipe post will guide you through the process step-by-step, without the need for any fancy spaetzle-making equipment. With its tender pork, rich sauce, and comforting homemade noodles, Bayern Pfandel is the perfect hearty and satisfying meal for any occasion.
Ingredients
- 2 lbs pork tenderloin
- 2 cups mushrooms fresh thinly sliced
- 2 cups heavy cream
- 2 tsp salt
- 2 tsp pepper
- 2 tsp onion powder
Instructions
- Trim off excess fat and muscle skin
- Slice the tenderloin into medallions about 3/4 of an inch thick. Press down on the medallions to flatten a bit. Season with salt and pepper cover and let stand in refridgerator for at least 2 hours.
- Slice the mushrooms and set aside.
- Pan fry the pork turning frequently. These should only take about 7 minutes. Remove from the pan to a bowl and while you prepare the mushrooms.
- Add a little more olive oil to the pan where the meat was cooked and cook the mushrooms in the pan until they golden brown.
- Deglazed the pan by adding the heavy cream making sure to loosen all pieces of meat and mushroom from the pan.
- Add the contents of the bowl containing the cook pork tenderloins along with any drippings the collected in the bowl.
- Let simmer for about 10 min or until the sauce thickens.
- Serve with pasta of choice, but spatzle is the preferred choice in Germany.