Description
Marilyn Smith, Executive Chef, Mustard Seed Market & Cafe, Solon, OH
Ingredients
- 1/2 cup canola oil
- 1 tablespoon garlic, minced
- 2 tablespoons Garam Marsala seasoning
- 3 pork tenderloins, cut in half
- 2 tablespoons butter
- 2 cups Granny Smith apples, small diced
- 3/4 cup dried apricots, chopped
- 3/4 cup dried cranberries
- 1 tablespoon fennel fronds, chopped
- 1/2 cup water
- 2 tablespoons sugar
- 2 teaspoons curry powder
- 3 sets Athens Ready-To-Go Phyllo Dough®, thawed
- Egg wash, as needed
Directions
Combine oil, garlic, and Garam Marsala seasoning and marinate the pork for 1 hour. Sear pork and chill slightly. Melt butter and sauté apples, apricots, cranberries and fennel for 2-3 minutes. Add water, sugar, and curry powder to sauté pan and simmer until all the water is evaporated. Cool mixture.
Cut Ready To Go Phyllo Dough™ in half width-wise. Spread 1/2 cup of fruit mixture along the edge of the Phyllo, place one piece of tenderloin on top and roll as a strudel. Score top and brush with egg wash. Bake at 375°F for 30-40 minutes or until golden brown. Slice roll diagonally in two uneven lengths. Arrange vertically on plate.
