Pork tenderloin in Phyllo

By á-2323

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.

I found it easier to cut the pork tenderloin into two pieces of the same thickness and roll them separately in the phyllo.

Ingredients

• 1 pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 tablespoon stone-ground mustard
• 1 tablespoon tart jam (cherry, cranberry, or pepper jelly)
• 8 (18 x 14-inch) sheets frozen phyllo dough, thawed

Preparation

Step 1

Preheat oven to 400°
Sprinkle pork with salt and pepper; place on a baking sheet coated with cooking spray.
Bake at 400° for 15 minutes, turning once.
Remove from oven; let stand 5 minutes or until slightly cool.
Mix mustard and jam/jelly.
Coat pork with mustard mixture.
Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray.
Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
Gently press phyllo layers together.
Lightly coat top phyllo sheet with cooking spray.
Arrange pork along 1 short edge of phyllo, leaving a 2-inch border. Starting at short edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly). Place roll, seam side down, on baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until the roll is golden brown and a thermometer registers 155°. Let stand 10 minutes.