I wanted to do the pork loin a little differently, I was kind of bored with cooking the loin the same ways using herbs and glazes. So I thought that I would do something different and somewhat unusual. Something that you would not normally see in a restaurant.
Pork Tenderloin Wrapped in Phyllo Dough
*Some things to note:
-Instead of cooking spray, I used good old melted butter and pastry brush.
-I started this on pure convection and towards the end changed it to convection bake to stop it from browning too much.
-The phyllo has a tendency to flake when you slice it so it's important to use a serrated knife and let the knife do the work...don't force it.
-I added rosemary & thyme atop the wholegrain mustard and increased all amounts.
These simple, minor changes made for a delicious meal!
1 (1-pound) pork tenderloin, trimmed
½ tsp. salt
¼ tsp. freshly ground black pepper
1 tbsp. stone-ground mustard
1 ½ tbsp. chopped fresh thyme
8 (18 x 14-inch) sheets frozen phyllo dough, thawed
Preheat oven to 400.
Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray. Bake at 400 for 15 minutes, turning once. Remove from oven; let stand 5 minutes or until slightly cool. Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
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 jellyroll fashion. (Do not roll tightly). Place roll, seam side down, on jellyroll pan 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.