Phyllo Crusted Pork Tenderloin
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Salt1 tsp
Cumin1 tsp
Paprika1 tsp
Pepper (szechwan)1
Lard2 tbsps
Creole Mustard2 tbsps
Unsalted Butter1
OilDirections:
1
Take the pork tenderloin and cut it in half crosswise
2
Each piece should be about 8 ounces
3
Season with salt, pepper, cumin, paprika and Szechwan pepper
4
Heat 2 tablespoons of lard in a saute pan
5
Sear the pork tenderloins in the hot lard, browning all sides
6
Place pork on a plate and let cool
7
In the same saute pan, saute the mushrooms, adding the remaining 1-tablespoon of lard if necessary
8
Cook until the mushrooms are brown and all the moisture is gone
9
Season with salt, pepper and Creole mustard
10
Let cool
11
Melt unsalted butter
12
With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other
13
Cut the buttered phyllo stack in half lengthwise
14
Place four tablespoons of mushroom mix on phyllo dough, spread into a layer
15
Turn the dough so it looks like a diamond
16
Place the tenderloin onto the mushroom mixture where the edges of the loin are about 1/2 inch from the edge of the phyllo
17
Fold the nearest corner of phyllo over the loin, and then bring up the corners on the sides of the loin, towards the center of the loin
18
Roll the loin away, wrapping up the whole loin
19
Roast in a preheated 450-degree oven for 18 to 20 minutes