One mother sharing her knowledge with others.

German Cooking Week – Schweinefilet im Blatterteig

The second year we lived in Germany, I took some evening cooking classes where we were taught a selection of the traditional dishes served during the Christmas holidays.  Our instructor told us that her family served Schweinefilet im Blatterteig (Pork Tenderloin in Puff Pastry) on Christmas Day.

Our family always cooks a big turkey for Christmas Day and we weren’t about to break that tradition.  So we decided that year and for all the years after that (until we moved to the States) that this would be the main course for our meal on Christmas Eve.

The first Christmas we lived on Maui, I wasn’t able to find puff pastry in any of the grocery stores.  Our children voted for lasagna instead and ever after, lasagna replaced the Schweinefilet im Blatterteig.

For the final day of German Cooking week on my blog, I decided to dig the recipe out of my recipe box and make it again.

Schweinefilet im Blatterteig

1 lb (500 g) Pork tenderloin

Puff pastry (one sheet)

4 oz ( 115 g) of liver sausage (or liver pate)

1 small can of sliced mushrooms

Parsley, chopped

Defrost the puff pastry according to the directions on the package.

Preheat the oven to 400 degrees F.

Trim the silver skin off the tenderloin.

Remove silver skin from pork tenderloin

Rub with salt, pepper and curry powder.

Rub with salt, pepper and curry powder

Brown the tenderloin well on all sides. We used our countertop grill. (<-affiliate link)

Brown well on all sides

While the tenderloin is browning, roll out the puff pastry on a lightly floured surface.  Spread the liver pate over the pastry.

Spread pate on puff pastry

When I went shopping for this dish, I wasn't able to get liver sausage, so I used this onion & parsley liver pate instead.
When I went shopping for this dish, I wasn’t able to get liver sausage, so I used this onion & parsley liver pate instead.

Add a layer of the canned sliced mushrooms.

Add a layer of canned sliced mushrooms

Once the tenderloin is a nice golden brown colour on all sides, place in the center of the pastry.

Place browned tenderloin on top of pastry

Wrap the pastry over the tenderloin and seal the edges.

Wrap the pastry around the tenderloin

Fold in the ends.

Fold in the ends

Bake for 35 to 40 minutes on a baking sheet. (<-affiliate link)

Bake for 30 to 40 minutes

Slice and arrange on a plate ready to serve with your favourite side dishes.

Slice and serve

Doesn’t that look delicious!

I hope you’ve enjoyed the recipes I’ve shared during German Cooking Week as much as I’ve enjoyed sharing them.

 

This post contains affiliate links. For more information please check my Disclosures and Disclaimers page. It doesn’t cost you any extra, but it does help support this site.

1 Comment

  • Sandra :)
    October 7, 2011 9:33 am

    Thanks for the delicious recipes (and photos!) you’ve posted – maybe I’ll do a German week at home here, in honour of Oktoberfest, lol – I’ll be starting with the pizza!

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