German Pork Loin Recipes
German Schweinelende In Blätterteig

One of my tasty German pork loin recipes. Tenderloin pork wrapped in pastry for a delicious pork dinner. Cooking with pork tenderloin, one of the leanest and most tender cuts of meat available. Pork tenderloin is so versatile and easy to make, great for elegant dinner parties and everyday cooking.
1 kg pork loin
shortcrust pastry
3 dessert spoons rosemary, chopped
salt and pepper
1 large egg
150 g parma ham
150 g emental cheese

You can either make your own shortcrust pastry or buy it ready made.

For the pastry use 220 g flour and 100g cold butter diced.

Mix the flour in a large bowl with a pinch of salt. Rub in the butter until it reaches a breadcrumb texture. Add about 2 tablespoons of cold water and mix to bind the pastry. Wrap the pastry in cling film and refrigerate for about 30 minutes.

Preheat the oven to 200C. Generously season the pork tenderloin with salt, pepper and rosemary. Wrap the meat in the parma ham, and then the cheese making sure that the meat is completely covered.

Roll out the pastry, making sure that it is large enough to completely cover the meat. Place the meat in the middle and wrap the pastry around it. Brush the pastry with the beaten egg, place on a baking tray and bake in the oven for about 40 minutes until golden brown.

Remove from the oven and leave to rest for 5 minutes. Slice and serve with your favourite vegetables.

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