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1
Preheat the oven to 350 degrees F.
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2
For the spaetzle:
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3
In a large bowl, combine the flour, tarragon, salt, eggs, 1 cup water, and mustard.
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4
Stir vigorously until combined into a paste.
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5
If it's too thick, add just a bit more water until just smooth.
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6
Bring a large pot of salted water to a boil.
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7
Hold a colander over the pot and, using a rubber spatula, press the batter through the holes into the water.
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8
Boil for 3 minutes, then drain.
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9
Transfer the spaetzle to a baking dish.
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10
For cheese sauce:
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11
In a large saucepan, over medium-low heat, whisk together the Parmesan cheese, mascarpone, goat cheese, salt, and half-and-half to a simmer.
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Cook for 10 minutes.
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13
Whisk often to prevent burning.
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14
Pour the cheese sauce over the spaetzle and toss gently to coat.
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15
Dot the top with goat cheese and lay the prosciutto slices on top.
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16
Bake the spaetzle in the oven for 5 minutes to heat through.
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Set aside.
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18
For Lambic Beer Jus:
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Pour the beer into a saucepan and stir in the demi glace, sugar and a good pinch of salt.
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20
Bring to a simmer over low heat and cook until reduced by 1/3.
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21
For the pork:
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22
Raise the oven temperature to 450 degrees F. Preheat a grill or grill pan.
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23
In a large bowl, combine the Cajun seasoning, cocoa, roasted garlic, sugar, and salt.
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Mix until well combined.
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25
Dredge the pork into the spice rub and grill for 2 minutes on each side.
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26
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.
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27
Drain and dry well.
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28
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.
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29
Deep fry the leeks in the hot oil until golden brown.
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30
Drain on paper towels.
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31
Slice the pork loin and spoon the beer sauce over top and top with crispy leeks.
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32
Serve the spaetzle on the side.
