Pork Loin with Braised Red Cabbage, Sautéed Root Vegetables and Mustard Spätzle Recipe

Ingredients

• 1 ½ lb. Boneless Pork Loin Roast , unseasoned and cooked Sous Vide
• 5 ¼ oz. whole eggs
• 1 ½ fl oz. Cream (half and half)
• 3 ¼ oz. whole grain mustard
• ¾ oz. yellow mustard
• 1/8 teaspoon turmeric
• 6 oz. all-purpose flour
• Kosher Salt, to taste
• Black pepper, to taste
• 1 oz. whole butter
• 28 g mustard seeds
• Water, as needed
• 49 g Champagne Vinegar
• 21 g water
• 14 g granulated sugar
• 1.5 g Kosher salt
• 4 oz. red cabbage, shredded
• 12 oz. Bacon , chopped
• 1 oz. onion, small dice
• 2.5 oz. Granny Smith apple, small dice
• 3 fl oz. red wine vinegar
• 3 fl oz. chicken stock
• 1/8 teaspoon ground cinnamon
• 1.75 oz. brown sugar
• 1/8 teaspoon Maqui powder
• 2 Tbsp. olive oil
• 2 oz. red carrots, oblique
• 2 oz. rutabaga, medium dice
• 3 oz. turnips medium diced
• ½ teaspoon Italian parsley, chopped