Pork Tenderloin in Phyllo

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

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.

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

Easy to make. Elegant to present

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.