Instructions: Preheat the oven to 400 degrees.

For the pork loin: Season the entire loin with olive oil and salt. In a hot saute pan, sear the loin for 1 to 2 minutes on each side. Remove from the pan and crust the loin with the 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 spatzle: In a hot large saute pan, render the bacon until crispy, remove the bacon from the pan. In the bacon fat, saute the onions for 2 to 3 minutes. Fold in the prepared spatzle and saute for 2 to 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 the 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 spatzle in the center of the sauce. Carve the loin and fan around the spatzle. Garnish with parsley and Emerils Essence.

This recipe yields 4 servings.

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