Apple Braised Pork with Whole Wheat Spatzle

1.

Place a large Dutch oven or stew pot over medium-high heat with enough oil to coat the bottom.

2.

Carefully add the pork roast to the hot oil and brown well on all sides.

3.

Be patient!

4.

This is the only opportunity you'll have to add the rich flavors of browned meat to the dish before the liquids are added and lower the temperature.

5.

When the roast is evenly browned set it aside for a few minutes.

6.

Drain off the fat then add the bacon and onions.

7.

Cook, stirring frequently until the bacon and onions are nicely browned, about fifteen minutes.

1.

Bring a large pot of salted water to a rapid boil.

2.

In a large bowl, whisk together the eggs and milk.

3.

Add the flour, baking powder, salt, pepper and nutmeg and stir vigorously until the mixture forms a smooth elastic batter.

4.

Using a rubber spatula carefully push the batter through the holes of a colander or the large holes of a box grater into the boiling water.

5.

The spätzle will cook quickly; you'll know when it's done as the noodles will float! Scoop out with a slotted spoon and set aside.

6.

Continue in this manner until all of the batter has been cooked.

7.

Heat the butter in a large non-stick frying pan until it begins to foam.

8.

Add the spätzle in small batches, frying until golden brown.