Roasted Pork Loin with Bacon and Onion Spaetzle
Succulent, herb-crusted roasted pork loin meets hearty, homemade comfort in this recipe for Roasted Pork Loin with Bacon and Onion Spaetzle. Perfectly seasoned with fresh rosemary, garlic, and olive oil, the pork loin is roasted to golden perfection and pairs beautifully with the rich, flavorful spaetzle—made from scratch and infused with crispy bacon and caramelized onions. This dish seamlessly blends classic European flavors with rustic elegance, offering a satisfying meal ideal for special dinners or cozy gatherings. Finished with a touch of parsley, this recipe is a showstopping combination of tender meat and buttery, bacon-kissed dumplings that will leave everyone at the table asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork loin
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 6 slices Bacon, diced
- 1 medium Yellow onion, finely chopped
- 2 cups All-purpose flour
- 3 large Eggs
- 0.75 cup Milk
- 0.25 teaspoon Nutmeg, ground
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rub the pork loin with olive oil, minced garlic, chopped rosemary, salt, and black pepper, ensuring it is evenly coated.
Place the pork loin in a roasting pan and cook in the preheated oven for 50-60 minutes, or until the internal temperature reaches 145°F (63°C). Once done, remove from the oven, cover with foil, and let rest for 10 minutes before slicing.
While the pork is roasting, prepare the spaetzle. In a large skillet over medium heat, cook the diced bacon until crispy. Remove and drain on a paper towel, reserving the fat in the skillet.
Add the chopped yellow onion to the skillet with the bacon fat and sauté until soft and golden, about 5 minutes. Remove from heat and set aside.
To make the spaetzle dough, combine the flour, eggs, milk, a pinch of salt, and ground nutmeg in a medium bowl. Mix until the batter is smooth and thick.
Bring a large pot of salted water to a gentle boil. Using a spaetzle maker or a colander with large holes, press the batter through directly into the boiling water.
Cook the spaetzle in batches until they float to the surface, about 1-2 minutes. Use a slotted spoon to transfer the spaetzle to a bowl.
In the same skillet used for the bacon and onions, heat the reserved bacon fat (or add a little olive oil, if needed). Add the cooked spaetzle, bacon, and sautéed onions to the skillet. Toss to combine and cook for another 3-4 minutes to allow the flavors to mingle.
Serve the roasted pork loin sliced alongside the bacon and onion spaetzle. Sprinkle with chopped parsley for garnish, if desired.
Nutrition Facts
Calories |
4187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1390 mg | 463% | |
| Sodium | 7124 mg | 310% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.8 g | ||
| Protein | 330.1 g | 660% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 585 mg | 45% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5334 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
