Cajun Pork Tenderloin With Lambic Beer Sauce And Cheesy Spaetzle

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4 cups all-purpose flour

2 tablespoons finely chopped fresh tarragon

2 teaspoons kosher salt

4 eggs

1 cup water, plus more, if needed

2 tablespoons horseradish mustard

1 cup grated Parmesan cheese

1 cup mascarpone cheese

1 tablespoon kosher salt

1 quart half-and-half

1/2 cup goat cheese

4 slices prosciutto

1 bottle beer (recommended: Cassis Lambic)

3 tablespoons demi glace

2 tablespoon sugar

Kosher salt, to taste

3 tablespoons Cajun seasoning

2 tablespoons cocoa powder

2 tablespoons prepared roasted garlic

1 teaspoon sugar

1 teaspoon kosher salt

1 (1 to 1 1/2-pounds) pork tenderloin (or 2 smaller)

1 bunch leeks

Canola oil, for frying

4 tablespoons all-purpose flour

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