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Pork Tenderloin in Phyllo

  • 4 servings
  • Mins
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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. Maureen Callahan, Cooking Light MAY 2004


1 (1-pound) pork tenderloin, trimmed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray
1 tablespoon stone-ground mustard
tablespoons chopped fresh thyme
8 (18 x 14-inch) sheets frozen phyllo dough, thawed
½ cup hot mango chutney

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