Make it Fabulous with Phyllo Recipe Contest Entry
- 1 1/2 – 2 pounds pork tenderloin, fat and sinew removed
- 3 slices bacon
- 1/2 cup blue cheese, crumbled
- 1/4 cup flat-leaf parsley, coarsely chopped
- Four wooden picks
- 1 teaspoon pepper, freshly ground
- 2 tablespoons butter, melted
- 10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1 large red onion, minced
- 2 tablespoon unsalted butter
- 1 large Fuji apple, minced
- 2 tablespoon lemon juice
- 2 tablespoon honey
- 2 tablespoon rice wine vinegar or apple cider vinegar
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a large skillet, fry bacon, reserving the pan when done. Pat bacon dry with paper towels and chop. Butterfly pork tenderloin lengthwise, slicing it down the center, but not all the way through. Open it up, and cover with a sheet of plastic wrap. Pound evenly with a kitchen mallet or heavy-bottomed saucepan. Remove plastic wrap and sprinkle the inside evenly with bacon, blue cheese and flat-leaf parsley. Secure closed with wooden picks and sprinkle evenly with pepper. In the pan used for frying the bacon, brown the tenderloin for 3-5 minutes on each side. Set aside to cool slightly while preparing phyllo dough.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush with butter. Layer another sheet on top but about 3″ to the side, so you have a rectangle 12″x 14″. Lightly brush with butter and layer third sheet back 3″ in same position as first sheet. Continue layering in this back and forth manner until you have a stack of 16 sheets.
Remove the wooden picks from the tenderloin, place seam-side down lengthwise on center of phyllo. Pull phyllo over tenderloin, fold in edges and roll tightly to end of phyllo.
Brush with butter and place seam-side down, on an ungreased baking pan. Bake on the center rack of oven for 25-30 minutes or until phyllo is golden brown.
While the pork is cooking, prepare the chutney. Using the same skillet used for bacon and tenderloin, sauté onion in butter on medium-high heat. After about five minutes, add the minced apple, cooking for another five minutes, stirring occasionally. When the apple and onion are soft, turn the heat up and add lemon juice, honey and vinegar. Stir on high for five minutes. The mixture should turn golden brown. Reduce heat to low and simmer.
When the tenderloin is done, slice it into medallions and arrange on plate.Garnish with chutney, and put the remaining chutney into a bowl for the table.