Add a flaky phyllo crust and a flavor-boosting mushroom gravy to your next pork tenderloin with this recipe.
- 10 sheets Athens® Phyllo Dough (9″x 14″), thawed
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 shallots, finely chopped
- 1 cup baby Portobello mushrooms, cleaned and finely chopped
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper to taste
- 1 teaspoon garlic salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 pound pork tenderloin
- 1/4 cup finely ground seasoned breadcrumbs
- 1 small jar of mushroom gravy
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In a medium skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium heat. Add shallots and mushrooms; cook until mushrooms are tender, about 10 minutes. Remove from heat. Stir in the parsley and season with salt and pepper. Let mixture cool to room temperature.
In a small bowl, thoroughly combine the garlic salt, thyme, oregano, and paprika. Rub the mixture over both sides of the pork. Put the pork in a roasting pan and bake in a preheated 350°F oven for 20 minutes, turning once. Remove pork from the pan and let cool for 10 minutes.
In a small saucepan melt the remaining 2 tablespoons butter with 2 tablespoons oil. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Layer 10 phyllo sheets, brushing each sheet with the butter-oil mixture. Sprinkle 1 teaspoon breadcrumbs over each sheet as you layer them. Spread the mushroom mixture along one short edge of phyllo, leaving a 2” border. Place pork tenderloin on top of the mushroom mixture, leaving a 2” border. Roll up from the short edge. Do not roll tightly, or strudel may split. Tuck or fold the edges at the ends to finish strudel. Reroll unused phyllo sheets and follow storing instructions on package.
Place strudel seam-down on ungreased baking sheet and brush with butter-oil mixture and sprinkle with seasoned breadcrumbs. Score top into 6 equal sections. Bake in preheated 350°F oven for 30 minutes or until golden brown and an instant-read thermometer registers 155°F. Remove strudel from the oven and let stand for 10 minutes before serving.
In a small saucepan, heat the mushroom gravy according to directions on jar. Spoon gravy onto plate and place strudel on it.