Roasted Pork Loin with Bacon and Onion Spaetzle
Roasted pork loin is a traditional recipe that has transcended generations and regions. Its origin dates back to European cuisine, particularly Germanic, where pork has been a fundamental ingredient due to its abundance and versatility. In Latin America, this preparation has adopted various variants depending on the country: in Mexico and Central America it is simply referred to as "roasted pork loin," while in countries of the Southern Cone such as Argentina or Chile it can be found under similar terms, although the side dishes change notably.
Spaetzle, on the other hand, is a type of pasta typical of Germany and Austria, known for its soft texture and frequent accompaniment with sauces or meats. In Latin America, due to European immigration, this dish has been adopted and adapted to local ingredients, although it is not as common in all regions. It is sometimes simply known as "homemade pasta" or "German gnocchi" in some communities.
Combining pork loin with bacon and onion spaetzle is a fusion that brings intense flavors and contrasting textures to life, rescuing European traditions and adapting them to modern tastes.
