Pork and Chanterelles in cream w Spätzle -- Hazelnut Day, 22nd of Fruitful, Year 229

I made this pork tenderloin and chanterelle recipe, with three deviations. I used 2 onions, because the first one didn't look like it was enough, I used a splash of ramp vinegar (from Lindera Farms) because I never have wine in the house, and I made a smaller-than-normal batch of spätzle beforehand and dumped 2/3rds of it into the pan at the end so it would soak up the cream sauce.

It made enough for 5 meals -- dinner tonight and 4 lunches for the work week.

I reserved 1/3 of the spätzle batch and will try making a small batch of kässpätzle this weekend, assuming I can find a good Emmentaler-type cheese by then.