Sous Vide Baden Pork Medallions with Spätzle Foam

DG-8972858

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4/23/2026

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servings

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Original Prompt

"A modern take on a traditional German recipe from the Baden region, incorporating contemporary cooking techniques and presentation while preserving authentic flavors."

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Modern Baden pork medallions cooked sous vide, paired with airy spätzle foam and tangy sauerkraut emulsion, finished with fresh herb oil for balanced flavors.

baden pork sous-vide spätzle emulsion

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Name: Sous Vide Baden Pork Medallions with Spätzle Foam
Yield: 4
Ingredients: 4 pork medallions (about 150g each); 300g fresh spätzle dough; 200ml heavy cream; 150g sauerkraut, drained; 50ml white wine; 1 lemon; Handful fresh parsley; Handful fresh chives; 100ml vegetable broth; 30ml herb oil (parsley, chive, and basil blended with oil); Salt and white pepper; Butter for sautéing; 1 tsp smoked paprika

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