Pork Tenderloin in Phyllo

  • hkw0003 Posted: 10/27/11
    Worthy of a Special Occasion

    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.

  • VikyLee Posted: 09/05/12
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    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.

  • buenacena Posted: 11/05/12
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    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...

  • Debonater Posted: 08/28/12
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    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.

  • dsstrano Posted: 05/28/13
    Worthy of a Special Occasion

    Phylo crumbled upon cutting - any suggestions?? Did it according to the recipe - pork was cooked perfectly and juicy. Family liked it.

  • AuntFurFur Posted: 05/18/13
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    Easy to make. Elegant to present

  • gob7893 Posted: 06/17/13
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    I thought that the recipe was great! It was easy to follow for someone with very little baking experience. The pork was very moist and tender. My family and I really enjoyed it.

  • adluethi84 Posted: 08/28/14
    Worthy of a Special Occasion

    Good just messy, the pastry stuff is very flaky and doesn't stay I tact when you slice it


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