Pan Roasted Pork Tenderloin with Mustard Spaetzle and Apple Cilantro Salsa

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Ok, where do I start? I've cooked pork tenderloin so many times I can't count. This recipe is easy from that standpoint. Salsa-wise, the cumin was so overwhelming I couldn't taste anything else. Our family loves bold flavor and we ended up throwing it out. No one could stomach more than a few bites. The spaetzle was ok as well - same comment as other reviewer with regards to the mustard. My guess is that there were typos in both. I don't think I've used even 2 TBSP of cumin in a full chili recipe. Yipes!

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I'm not sure where to start. I first believed 20-30 minutes, but no way.

1 The pork is nothing without the apple salsa. Believe it or not, the cumin/cinnamon flavor pops with the pork.
2 Spaetzle: You better like mustard. There's a lot here. I never thought I'd review a pork recipe in the same sentence as Passover, but the spaetzle tastes and looks like mustardy Matzo Farfel.
3 Be prepared to clean a lot of pots and pans. You're looking at 2 strainers for the spaetzle, two frying/saute pans, bowls and measuring cups. The clean up takes as long as the entire meal.

Summary: not worth the work or the clean up.