PHYLLO CRUSTED PORK TENDERLOIN
Steps:
- Take the pork tenderloin and cut it in half crosswise. Each piece should be about 8 ounces. Season with salt, pepper, cumin, paprika and Szechwan pepper. Heat 2 tablespoons of lard in a saute pan. Sear the pork tenderloins in the hot lard, browning all sides. Place pork on a plate and let cool. In the same saute pan, saute the mushrooms, adding the remaining 1-tablespoon of lard if necessary. Cook until the mushrooms are brown and all the moisture is gone. Season with salt, pepper and Creole mustard. Let cool. Melt unsalted butter. With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other. Cut the buttered phyllo stack in half lengthwise. Place four tablespoons of mushroom mix on phyllo dough, spread into a layer. Turn the dough so it looks like a diamond. Place the tenderloin onto the mushroom mixture where the edges of the loin are about 1/2 inch from the edge of the phyllo. 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. Roll the loin away, wrapping up the whole loin. Roast in a preheated 450-degree oven for 18 to 20 minutes.
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Sadiya Aktar
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Jhorna Akther
[email protected]I'm not a fan of pork tenderloin, but I loved this recipe. The phyllo crust was amazing.
Aurang zaib Khan
[email protected]I didn't have any phyllo dough on hand, so I used puff pastry instead. It worked out just as well.
Lama Sabin
[email protected]This is a great recipe for a special occasion. It's easy to make and always impresses my guests.
iqra Abid
[email protected]I thought the phyllo crust was a bit too thick. I would use less phyllo dough next time.
Charles Blackman
[email protected]I followed the recipe exactly and the pork tenderloin was still dry. I'm not sure what went wrong.
ARFAN SOLANGII
[email protected]This was my first time cooking pork tenderloin and it turned out great! The phyllo crust was a nice touch.
Imafidon Ighile
[email protected]I've made this recipe several times now and it's always a winner. The pork is always tender and juicy, and the phyllo crust is always crispy.
jibrin mohammed
[email protected]I made this dish for a party and it was a huge success! Everyone loved the unique flavor combination of the pork and the phyllo crust.
Vincent Paradowski
[email protected]The pork tenderloin was a little dry for my taste, but the phyllo crust was delicious.
Anmol Tamang
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
SLD
[email protected]This pork tenderloin was a hit with my family! The phyllo crust was perfectly crispy and flaky, and the pork was juicy and tender. I will definitely be making this again.