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1
Bring a large pot of water to a boil over medium heat.
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2
In a large bowl, whisk together the flour, mustard, dry mustard, Parmesan and salt.
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Then add eggs and milk and stir together using a metal or wooden spoon.
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4
The consistency should be a thick batter, a little thicker than pancake batter.
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When the water comes to a boil put a colander over the pot and pour in the batter.
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Using a rubber spatula, force the batter through the holes of the colander so it falls in little drops into the water.
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Cook for just a minute.
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When the spaetzle float to the surface, they are cooked.
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Strain and immediately rinse with cold water to cool and stop the cooking process.
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Lay the spaetzle out on a cookie sheet to dry a little bit.
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Pork:
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Preheat the oven to 425 degrees F.
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Heat a large, oven-proof saute pan over high heat.
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Add canola oil and when it starts to smoke add the pork.
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Liberally season the pork with salt and pepper, to taste.
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Sear the pork on all sides to get a real good deep brown color all over the pork.
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Transfer the pan to the oven to finish cooking.
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Roast until an instant-read thermometer inserted into the middle of the pork registers 138 degrees F, about 10 to 15 minutes for medium-well.
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Remove the pork from the oven to a cutting board and let rest for 10 minutes before slicing.
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Salsa: While the pork is cooking, make the salsa.
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In a large bowl, add the apples, the vinegar and lemon juice and toss to coat and to prevent them from turning brown.
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Add the jalapeno, oil, spices and salt and mix thoroughly.
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Stir in the cilantro, cover and refrigerate.
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It will keep up to 1 day.
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In a large saute pan heat 3 tablespoons of olive oil over high heat.
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When the oil begins to smoke add the spaetzle and turn the heat to medium-high.
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Let the spaetzle sit for a minute to get brown, then stir and brown for another minute.
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You are looking for nice crisp, golden brown pieces of pasta.
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(They shouldn't stick if you made them right.
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If they do stick, it means the batter was too loose from the start.
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If the batter was too loose just add a little more flour the next time.)
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With a slotted spoon, remove the spaetzle from the oil and to a platter.
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Top with slices of pork loin and a generous helping of the salsa right over the top.
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Serve immediately.
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Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
