Phyllo Crusted Pork Tenderloin Recipes

PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
• Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
• Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
• Sprinkle the bread crumb mixture over the mustard coating.
• Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Allow pork to rest for 5 minutes before slicing.

PORK TENDERLOIN IN PHYLLO

Steps:

• Preheat oven to 400°.
• Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray.
• Bake for 15 minutes, turning once.
• Remove from oven; let stand 5 minutes.
• Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
• Place 1 phyllo sheet on a large cutting board/work surface (cover 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; roll up jell-roll fashion (don't roll tightly).
• Place roll, seam side down, on jelly-roll pan coated with cooking spray.
• Bake for 20 minutes or until roll is golden brown and thermometer reads 155°; let stand 10 minutes.
• Place chutney in a microwave-safe bowl; microwave on HIGH for 30 seconds or until warm, stirring once.
• Cut pork crosswise into 8 slices using a serrated knife; serve with chutney.

MUSTARD CRUSTED PORK TENDERLOIN

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. In a large saute pan over medium-high heat, toast the mustard seeds until fragrant. Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko.
• 3. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
• 4. In a large saute pan heat the remaining 4 tablespoons olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes.
• 5. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with the Mostarda di Frutta.
• In a large heavy bottomed pot, over high heat, add the sugar, water and juice of half a lemon and cook until a medium-dark caramel is achieved. Add shallots and the chilies to the caramel. Immediately add all of the fruit, wine, and bay leaf. Cook gently until the fruits are tender and remove from heat. Add the Dijon when the fruits have just been removed from the heat, taste for salt. Let cool to room temperature. Store refrigerated in a covered container or in individual canning jars.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

HERB CRUSTED PORK TENDERLOIN

Steps:

• Stir together first five ingredients.
• Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
• Roast at 425° for about 25 minutes or until meat thermometer reads 160.
• Rest 10 minutes before slicing.