Phyllo Wrapped Pork TenderloinFrom mbelisle 6 years ago
- 3/4 cup half and half shopping list
- 1/4 cup Dijon mustard shopping list
- 1/2 teaspoon dried thyme shopping list
- 1 pound pork tenderloin shopping list
- 2 teaspoons olive oil shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 8 sheets phyllo dough, 14 x 9 inches shopping list
- 6 tablespoons butter, melted shopping list
How to make it
- In a small skillet, bring half'n'half and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme.
- Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°.
- Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers seven times. Place pork on one edge of phyllo dough; roll up tightly and tuck in ends.
- Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce.
The Cookmbelisle Suva, Fiji
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