This recipe is simplicity itself--place the meat on the phyllo, and roll up. You don't even have to tuck in the ends of the dough. The meat is partially cooked before it's wrapped to ensure it cooks completely.
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon stone-ground mustard
1 1/2 tablespoons chopped fresh thyme
8 (18 x 14-inch) sheets frozen phyllo dough, thawed
1/2 cup hot mango chutney
How to Make It
Preheat oven to 400°
Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray. Bake at 400° for 15 minutes, turning once. Remove from oven; let stand 5 minutes or until slightly cool. Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.
Arrange pork along 1 short edge of phyllo, leaving a 2-inch border. Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly). Place roll, seam side down, on jelly roll pan coated with cooking spray. Bake at 400° for 20 minutes or until the roll is golden brown and a thermometer registers 155°. Let stand 10 minutes.
Place chutney in a microwave-safe bowl; microwave at HIGH 30 seconds or until warm, stirring once. Cut the pork crosswise into 8 even slices using a serrated knife; serve with chutney.
I thought this was just ok. I was hoping that the crust would be soft, buttery, and lock in the flavors of the pork, but instead it was dry and 'confusing to eat,' in my husband's words. A more slender cut of tenderloin may do the trick. Maybe a garlic flavor injection into the meat too. But in all honesty, next time I will try something else.
But I give this recipe kudos for originality and trying something different!
PS - The pork medallions with balsamic reduction sauce from cooking light is wonderful...
The whole family loved it. Surprised me because they are the finickiest bunch. They don't like to sway from "normal". It was easy to make. A little time consuming, but well worth it. Only thing I would change is use half of the phylo. It was a little too thick, flaky and dry...but just a little. All in all a big hit. Will definitely do again and again with other variations.
Made this twice, with consistently good results both times. "It's like a party of flavors in your mouth", as our friends said!!
Minor Modifications: 1) Braised tenderloin in a cast iron skillet instead of pre-cooking in the oven. 2) Put mustard on top & sides of tenderloin only. Mustard on bottom makes the phyllo soggy (recipe didn't clarify). 3) My phyllo sheets were smaller. I used a bunch more than the recipe called for, and overlapped them in the middle. 4) Took more like 30-35 minutes in the oven to fully cook. 5) Cross & Blackwell brand "Hot Mango Chutney" is what I found at the local grocery. It was tasty with the pork.
This recipe is definitely worth a try! We served it with garlic mashed potatoes & blue cheese iceberg salad wedges.
I made a few changes, like using dijon mustard instead of stone ground. The phyllo wasn't as crisp as i hoped and if you're not careful the dough will burn. I sprayed the finished product with cooking spray and that kept it from getting too dry. My boyfriend loved this though.
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