---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Roasted Pork Loin with Bacon and Onion Spaetz
  Categories: Meat/pork, Emeril, Ethnic, Am/la
       Yield: 4 servings
  
       2 lb Pork loin
       3 tb Olive oil
     1/2 c  Cracked black pepper
       1    Recipe basic spaetzle
       1 lb Bacon; small dice
       2 c  Yellow onions; julienned
     1/2 c  Red wine
       1 c  Veal reduction
       2 tb Shallots; minced
       1 tb Garlic; minced
            Salt and pepper
  
   Prehaet the oven to 400 degrees.
   For pork loin:  Season the entire loin with olive oil
   and salt.  In a hot saute pan, sear the loin for 1-2
   minnutes on each side.  Remove from pan and crust the
   loin with cracked black pepper.  Place in a roasting
   pan. Roast the loin for 25 to 30 minutes for medium.
   Remove from the oven and allow to rest for 10 minutes.
   For the spaetzle:  In a hot large pan, render the
   bacon until crispy, remove the bacon from the pan.  In
   the bacon fat, saute the onions for 2-3 minutes.  Stir
   in the bacon.  Season with salt and pepper. Remove the
   loin from the pan and place the pan directly on the
   stove burners.  Scrape the pan drippings from the
   edges of the pan.  Deglaze with red wine and veal
   reduction.  Add the shallots and garlic.  Season with
   salt and pepper.  Spoon the pan dripping sauce over
   the bottom of the platter.  Mound the spaetzle in the
   center of the sauce.  Carve the loin and fan around
   the spaetzle.  Garnish with parsley and Essence.
   
   Source:  Essence of Emeril, #EE2331, TVFN
   formatted by Lisa Crawford, 5/12/96
  
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