This recipe jumped out at me from the spring issue of Flavours which is a complimentary publication put out by our Liquor Commission. It was our first payday dinner, and we were trying to pull out all the stops and cook beyond our comfort level.
I’d never worked with pork tenderloin before, and I’d had very little experience with phyllo dough, but the flavours just sounded delicious! The photo accompanying the recipe didn’t hurt either!
Getting Started!
I’ve made this recipe twice now, with rave reviews both times. My Mom has specifically requested it for her birthday dinner, which is a fairly big deal, since we generally go out! It’s a crowd pleaser for sure.
Recipe:
- 1 pork tenderloin, trimmed. (I use two smaller ones usually)
- Salt and pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup brown and white mushrooms, sliced. (I used 2 cups the 2nd time.)
- 2 garlic cloves, minced
- 2 shallots, minced
- ¼ cup red wine (I used my favourite, Peller Estates.)
- 2 tsp dried thyme (I reduced to 1 tsp the 2nd time)
- 8 sheets of frozen phyllo dough, thawed (A few more sheets didn’t hurt!)
- ¼ cup melted butter (Start with ½ cup, in case you use more than ¼)
- 2 tbsp goat cheese, crumbled (I didn’t measure, but just dotted it on until it looked good.)
- 1 egg, beaten
Directions
Preheat oven to 450° F (230 C). Season pork with salt and pepper and roast in oven for about 15 minutes. Remove from oven and let cool. Heat butter and olive oil in a skillet set over medium-high heat. Add mushrooms and sauté for about 5 minutes. Add garlic and shallots to pan and continue to saute for another 2 to 3 minutes or until mushrooms are softened. Add wine and thyme to pan and continue to cook until most of the liquid has evaporated. Remove from heat and let cool. Roll out 1 sheet of phyllo and brush lightly with melted butter; lay the next sheet on top and repeat until all are used.
(Don’t worry if some of them tear a little. Just keep on layering.)Spread mushroom mixture evenly over phyllo, leaving a 1” border. Sprinkle mushroom mixture with crumbled goat cheese and season with salt and pepper. Place pork tenderloin on one side of phyllo and roll up. Brush phyllo with egg wash and bake pork, seam side down, in oven for 20 minutes. (I forgot the egg wash the first time, and it still looked nice.)
Serves 2
Recipe by Brandon Boone, Taken from Spring 2008 Issue of Flavours Magazine, Pg. 18.
A mish-mash of flavours. The pork is in the bottom right! (Again, this was pre-blog, and we were just there for the posterity!)
